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.
