Nut Dough

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! In the example to the right, the dough is used to make a classic Linzertorte.

What You'll Need

• 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

How to Do It

1. Cream butter and 10x sugar. 
2. Whisk together finely ground nuts, salt and flour. 
3. Add alternately with egg until dough just comes together. 
4. Don't overwork the dough. Mix by hand or on low speed in your stand mixer.
5. Roll to the shape/size you want, keeping the dough between 1/8"-1/4" thick.
6. 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.