Hazelnut & Almond Pastry

Name: Hazelnut & Almond Pastry
Yield: Makes 1.3 kg (2 lb 12 oz)
Cuisine: French
Ingredients: 155 g (5½ oz) icing (powdered) sugar sifted; 375 g (13 oz/1⅔ cups) room temperature unsalted butter cubed; 2 g (¼ tsp) salt; 125 g (4½ oz) whole eggs (about 2½ eggs); 85 g (3½ oz/¾ cup) ground almonds; 85 g (3½ oz/¾ cup) ground hazelnuts; 500 g (1 lb 2 oz/3½ cups) plain (all-purpose) flour sifted

Creaming method

Preparation info

Makes
1.3 kg

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This recipe is a derivative of the pâte sucrée, with the ground nuts adding richness and flavour.

Ingredients

375 g (13 oz/1⅔ cups) room temperature unsalted butter cubed
155

Europe
France
Pastry
Vegetarian
Mediterranean

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