Almond shortcrust pastry
A crumbly, melt-in-the-mouth shortcrust pastry enriched with ground almonds for tarts and small cookies. The stand mixer's paddle attachment cuts the fat into the flour without warming the dough with your hands.
Preparation
- 1
Place the flour, powdered sugar, ground almonds, salt and diced cold butter in the bowl. Mix at low speed until the texture resembles sand.
Speed 1⏱ 2 min🔧 feuille💡 Stop as soon as the mixture resembles coarse sand to avoid warming the butter.
- 2
Add the egg and vanilla. Mix only until the dough begins to come together.
Speed 1⏱ 1 min🔧 feuille - 3
Bring the dough together by hand without kneading, flatten it into a disk and wrap it.
- 4
Refrigerate for at least 1 hour before rolling out. Then use as directed in the chosen recipe.
💡 For a tart shell, prick the base, then bake with the filling or blind bake, as appropriate.
