Portuguese almond pastry
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| ½ | cup | Butter; cut up small |
| ½ | cup | Sugar |
| ¼ | cup | Water |
| 2 | Egg yolks; beaten | |
| 1½ | cup | Ground almonds |
| ¾ | cup | Sugar |
| 1½ | tablespoon | Grated lemon rind |
| ¼ | cup | Butter; softened |
| 3 | Eggs; slightly beaten | |
| ½ | cup | Toasted sliced almonds |
| Confectioner's sugar | ||
Directions
ALMOND FILLING
GARNISH
Preheat oven to 375~. Sift flour into mixing bowl; make well in center. Place butter pieces in well. Add sugar, water, and egg yolks.
Blend with pastry blender or 2 knives until the consistency of fine crumbs. Shape pastry into smooth ball; work in additional flour if necessary. Divide pastry into 2 parts. Roll out one part on lightly floured surface to ¼ inch thick; cut into circle using bottom of cake pan with removable bottom for pattern. Fit circle into pan.
To make filling, combine almonds and sugar in medium-size bowl; stir in lemon rind. Work in butter with fingers until well blended. Add eggs; blend thoroughly with wire whisk. The filling will be runny when mixed, but will be firm when baked. Spoon almond filling over pastry in pan. Roll out remaining pastry to ¼ inch thick; cut circle slightly larger than bottom circle. Place top pastry over filling. Bake for 45 to 50 minutes, until top crust is lightly browned. Cool for 5 minutes; remove from pan. Garnish with sliced almonds; sprinkle with confectioner's sugar. Serves 8 to 10.
Typed for you by Marjorie Scofield 3/28/96 Recipe By : Creative Cooking Desserts, 1992