Author Topic: Almond Pastry - from EDC  (Read 6681 times)

Offline Thermomixer

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Almond Pastry - from EDC
« on: January 14, 2010, 12:07:29 am »

ALMOND PASTRY - from EDC

30g sugar
30g blanched almonds
210g plain flour
130g hard butter cut into small chunks
1/2 tspn mixed spice
salt to taste
1 medium egg yolk
3-4 tsp water or orange juice

Place sugar into TM bowl and pulverise for 3 seconds on speed 9.  Set aside.
Put almonds in TM bowl and mill for a few seconds on speed 8.
Add flour, butter, sugar, spice and salt and mix for about 10 seconds on speed 6 until mixture resembles breadcrumbs.
Set dial to closed lid position.
Add egg yolk and water/orange juice and mix on interval speed for 10-20 seconds to form dough.
Turn mixture onto floured board and knead lightly. Put in refrigerator for about 15 minutes before rolling out and baking at 200oC.
This recipe can be used for sweet tarts, fruit mince pies etc.


« Last Edit: January 14, 2010, 01:33:41 am by Thermomixer »
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Offline meganjane

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Re: Almond Pastry - from EDC
« Reply #1 on: April 12, 2010, 02:50:57 am »
JD, this is an old thread, but I'd like to make some of this pastry today and I was wondering how it turned out for you?
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline cookie1

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Re: Almond Pastry - from EDC
« Reply #2 on: April 12, 2010, 08:25:37 am »
I used it for some of my fruit mince pies MJ and it was fine. I liked the taste of it too.
May all dairy items in your fridge be of questionable vintage.

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Offline judydawn

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Re: Almond Pastry - from EDC
« Reply #3 on: April 12, 2010, 03:31:57 pm »
I haven't done it MJ - I think someone asked for it and I just copied it.
Judy from North Haven, South Australia

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Offline meganjane

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Re: Almond Pastry - from EDC
« Reply #4 on: April 13, 2010, 05:54:16 am »
Thanks cookie!
No worries JD, cookie says it's good.
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand