Flaky Almond Pastry Dough
Servings: 1 (9-inch) crust
Author: Shawn
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3/4 cup [100g] confectioners' sugar
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8 Tbs [1 stick] unsalted butter cold, cut into pieces
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1/2 cup [50g] ground almonds
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1/2 tsp vanilla extract
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1-2 drops almond extract
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2 medium eggs lightly beaten
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1 3/4 cups [225g] all-purpose flour
Using your fingers, rub together sugar, ground almonds, butter, vanilla, and almond extract until the consistency of breadcrumbs.
Stir in eggs.
With the edge of a butter knife, mix in flour. Turn onto a lightly-floured work surface and shape into a ball.
Wrap in plastic and refrigerate at least 30 minutes, or overnight.
Excess dough can be frozen for 6 weeks.