Nut pastry dough
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Walnuts; hazelnuts, almonds, or pecans |
| 1½ | cup | All-purpose flour |
| 1½ | tablespoon | Granulated sugar |
| ¾ | teaspoon | Salt |
| 1½ | tablespoon | Cold butter; cut into pieces |
| 2½ | tablespoon | Walnut oil |
| 5 | tablespoons | Cold water; (up to 6) |
Directions
Preheat oven to 350 degrees. Spread nuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Let cool.
In a food processor, combine nuts, flour, sugar and salt; process until nuts are finely chopped.
Add butter and process until incorporated. Transfer to a large bowl.
Drizzle oil over flour mixture. Use your fingertips to rub oil into the mixture. One tablespoon at a time, add water and mix with a fork until dough is crumbly and holds together when pressed. Gently form dough into a flattened disk. The dough will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 6 months. Return dough to room temperature before rolling.
Recipe by: Cooking Live Show #CL8968 Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997