Name: Almond or Hazelnut Crust
Cook time: 20 min
Total time: 20 min
Yield: Yield: one 9- or 10-inch crust
Cuisine: German
Ingredients: 1 egg; ½ cup powdered sugar; ½ cup unblanched almond meal or hazelnut meal (finely milled blanched almond flour can be substituted but reduce to ⅓ cup; see note at end of recipe); ⅔ cup powdered sugar; ⅓ cup lightly packed unblanched almond meal or hazelnut meal (finely milled blanched almond flour can be substituted but reduce to ¼ cup; see note at end of recipe); 1⅛ cups unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough; 5 tablespoons unsalted butter, cold; ⅛ teaspoon salt; 1 cup unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough; 7 tablespoons unsalted butter, cold

Preparation info

Yield:
one
9- or 10 inch crust

Difficulty
Easy
Ready in
20 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

This recipe is a standby for basic almond and hazelnut crusts. Unblanched nut meal is used in this crust for a rustic, wholesome flavor. In a pinch, blanched almond flour can be used, but due to the absorption capacity of finely milled nuts, the amount must be reduced. The ingredient lists include the different measurements. Use the crust for no-bake fillings and fillings cooked on the stovetop rather than in the oven. For example, it is a great shell for chocolate mousse, key lime pie, or