Almond Dough Recipes
ALMOND CRUST
Categories Food Processor Nut Dessert Almond Summer Chill Bon Appétit
Yield Makes One 9-inch Crust or about 18 3- to 3 1/2-inch Crusts
Number Of Ingredients 7
Steps:
- Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.
ALMOND DOUGH
Use this recipe making our Chocolate-Almond Swirl Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 30 swirl cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Toast nuts on a baking sheet, shaking occasionally, until just darkened, 13 to 15 minutes. Let cool.
- Pulse sugar, almond paste, flour, and salt in a food processor until very fine. Add toasted nuts; process until finely ground. Add butter, eggs, and vanilla; pulse until combined. On a sheet of plastic wrap, pat dough into a rectangle; wrap. Refrigerate at least one hour or up to one day.
ALMOND TART DOUGH
This recipe for almond tart dough is from the How Sweet It Is bakery in New York City.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Yield Makes enough for 50 to 60 tart shells
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add egg and mix, scraping down the sides of the bowl as necessary.
- In a medium bowl, combine both flours. With the mixer on low speed, add flours all at once; mix until well combined.
- Turn dough out onto work surface and form into two disks. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to overnight.
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