Almond Short Pastry

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Preparation info

  • Pastry for

    9- or 10 inch

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Β½ cup almond paste
  • 3 raw egg yolks
  • 1ΒΌ cups sifted all-purpose flour
  • β…” cup ground unblanched almonds
  • β…“ cup sugar
  • Β½ teaspoon salt
  • 1 teaspoon grated lemon rind
  • Β½ cup butter, softened
  • Pinch of ground cloves
  • ΒΌ teaspoon ground cinnamon
  • 2 hard-cooked egg yolks, sieved


  1. Cream the almond paste with the raw egg yolks.

  2. Mix the flour and ground almonds together in a bowl. Make a well in the center and in it place the sugar, salt, lemon rind, butter, spices, hard-cooked egg yolks and the almond-paste mixture.

  3. With the finger tips gradually work the ingredients together to form a ball of dough. Chill until firm.

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