This is a tender and yummy dough, thanks to the added fat from the nuts.
It is especially good for fruit tarts or galettes.** You can even roll it and cut it for cookies. They’ll be like delicate nut shortbread cookies! This is also the dough of choice for linzer tarts or linzer cookies. Depending on the nuts you use, this dough is perfect for all types of fruit and/or chocolate tarts. Use almonds for stone fruit tarts or try hazelnut or pistachio for chocolate tarts. You really are limited only by your creativity and imagination.
- 160 g . unsalted butter
- 120 g . 10x powdered sugar
- 40 g . finely ground nuts, (pistachio, almond, hazelnut, walnut, pecan, pine nut, macadamia--your choice)
- 3 g . salt
- 65 g . whole egg, (take 2 eggs and whisk them, then pour until you have 65 g.)
- 310 g . all purpose flour
- Cream butter and 10x sugar.
- Whisk together finely ground nuts, salt and flour.
- Add alternately with egg until dough just comes together.
- Don't overwork the dough. Mix by hand or on low speed in your stand mixer.
- Roll to the shape/size you want, keeping the dough between 1/8"-1/4" thick.
- Bake at 350 degrees, F, until lightly golden brown and delicious.
Watch this dough carefully as it bakes. The added fat from the nuts and cause it to go from golden brown and delicious to dark brown and scary pretty quickly. **A galette is a free-form pie that you bake on a cookie sheet. Simply roll out your dough, put your filling in the center, and fold up the edges, leaving some filling showing in the center.