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Hazelnut & Almond Pastry
Creaming method
Preparation info
- Makes
1.3 kg
- Difficulty
Easy
Appears in
By William Curley and Suzue Curley
Published 2014
This recipe is a derivative of the pâte sucrée, with the ground nuts adding richness and flavour.
Ingredients
375 g 13 oz 1⅔ cups 155
Method
- Put the butter in a mixing bowl and beat until soft and smooth. Add the icing (powdered) sugar and beat together until smooth.
- Gradually incorporate the eggs, making sure the mixture becomes fully emulsified.
- Mix in the flour, ground nuts and salt and mix to a smooth, homogeneous mass.
- Turn the dough out onto the work surface, shape it into a
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