Hazelnut Pastry Dough
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
46
Sourness
35
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cups
Sugar (plus 1 teaspoon)1.75 cups
All-Purpose Flour1 tsp
Baking Powder1 large
Egg1 tsp
VanillaDirections:
1
Toast and skin hazelnuts
2
In a food processor pulse nuts with 1 teaspoon sugar until finely ground
3
Add flour, baking powder, and a pinch salt, pulsing to combine
4
Add remaining 1/3 cup sugar and pulse to combine
5
Cut butter into small pieces and add to flour mixture, pulsing until mixture resembles coarse meal
6
In a small bowl lightly beat together egg, Frangelico or hazelnut extract, and vanilla
7
Add egg mixture to butter mixture, pulsing until mixture forms a dough
8
Dough may be kept, wrapped in plastic wrap and chilled, up to 3 days
9
Bring dough to room temperature before using
10
Toast and skin hazelnuts
11
In a food processor pulse nuts with 1 teaspoon sugar until finely ground
12
Add flour, baking powder, and a pinch salt, pulsing to combine
13
Add remaining 1/3 cup sugar and pulse to combine
14
Cut butter into small pieces and add to flour mixture, pulsing until mixture resembles coarse meal
15
In a small bowl lightly beat together egg, Frangelico or hazelnut extract, and vanilla
16
Add egg mixture to butter mixture, pulsing until mixture forms a dough
17
Dough may be kept, wrapped in plastic wrap and chilled, up to 3 days
18
Bring dough to room temperature before using