This is a tender and yummy dough, thanks to the added fat from the nuts. It's also very versatile. Use nut dough to make cookies, galettes, tarts, and pies. The flavor is easily varied--just change the nuts and extract you use.
Cream butter, salt, and 10x sugar until smooth. If using an extract, add it in now.
Whisk together finely ground nuts and flour.
Add the egg to the creamed mixture and mix until completely combined.
Add the flour/nut mixture and mix on low speed (or by hand) just until combined and no loose flour remains.
Wrap and refrigerate the dough for about an hour to make it easier to work with.
Roll to the shape/size you want, keeping the dough between 1/8"-1/4" thick.
If making cookies, bake at 350F. If using as pie or tart dough, bake at 375F.
Notes
This recipe doubles well, but if you do double it, I highly recommend making it in a stand mixer using the paddle attachment.Refrigerating the dough before rolling and again before lining a pie or tart pan make it much easier to work with. I like to roll the dough between two sheets of parchment so I don't have to add flour to keep it from sticking.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. To make a galette, simply roll out your dough into a circle, put your filling in the center, and fold up the edges, leaving some filling showing in the center.