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Almond Pasticiotti

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recipe is ready in 2-5 hrs time: 2-5 hrs

serves/makes:   24


recipe id: 33152

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***For the dough***
2 cups flour
1/2 cup sugar
1/2 cup sweet butter
1 lemon, grated rind only
3 egg yolks
***For the filling***
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 pound almond paste
4 eggs
1 teaspoon almond extract
flour as need for rolling dough
confectioner's sugar for dusting, if desired


To make the pastry: Place the flour and sugar in a food processor, add salt, and mix for a few seconds. Using a knife, shave strips of butter and place in processor along with the lemon rind. Using the pulse button, cut the butter into the flour for about 15 seconds.

In a small bowl, lightly beat the egg yolks and add to the processor, using the pulse button. As soon as the pastry develops into a ball, turn off the processor and remove dough. If pastry seems dry and does not come together into a ball, add cold water, 1 tablespoon at a time. Dust hands with flour and knead dough for a few seconds into a round disk. Seal in plastic wrap and refrigerate for at least6 2 hours before proceeding.

When ready to continue, preheat the oven to 350 degrees F. Lightly grease 24 muffin cups.

Combine the butter and sugar in a bowl. Using an electric mixer, cream together. Crumble the almond paste and add to the butter and sugar mixture and continue to cream. Add 1 egg at a time, mixing well after each addition. Add the almond extract. Cream all ingredients to a smooth paste.

Roll out the chilled dough between two sheets of floured wax paper, using about half of the dough at a time. Or roll the pastry onto a floured board, flouring the rolling pin well. The dough should be about 1/4 inch thick, or a little less.

With a cookie cutter, cut out 4-inch circles and line the muffin cups on the bottom and sides. Prick the bottoms of the cups with a fork, then fill 2/3 full with the filling mixture.

Bake for 30 minutes or until the pastry is lightly browned or a cake tester comes out clean when inserted into the center of the custard. Cool on wire racks for 10 minutes, then gently remove and allow to cool completely.


Nutritional data has not been calculated yet.

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