This shortcrust is delightful. That it is also gluten-free is a happy bonus.
Sweet Shortcrust with Almond Flour
Ingredients
- 1/2 cup almond flour
- 1/2 cup AP flour (King Arthur Measure for Measure)
- 1 T sugar
- 1 stick unsalted butter
- 1 egg
- 1 T water (divided)
Instructions
- Whisk the flours and sugar– Whisk the flours and sugar together in a large mixing bowl.
- Add the butter – Using a flat hand-held grater, grate the butter into the bowl and toss gently to coat with a spoon. Then finish by hand, by pinching the flour and butter until you have a rough mixture with some crumb.
- Add the egg – Beet the egg with 1 T water and work it into the flour/butter mixture with your hands until you have a nice, smooth ball. You may need to add more water to the dough, 1 T at a time, until you achieve a smooth texture and the dough holds together without crumbling.
- Press the dough into a disk and chill; preheat the oven – Press the dough into a disk, wrap it in plastic wrap, and chill for 20-30 minutes (no longer, or it may get too hard to work with). Preheat the oven to 375℉, convection bake setting, while the dough is chilling.
- Roll out the dough and parbake – Place the disk on your baking sheet lined with a silpat, and cover the dough with the plastic wrap. Roll it out to your desired shape and size, and crimp and tidy the edges. Peel off the plastic wrap and parbake for 15 minutes.
