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Title: Portuguese Almond Pastry
Categories: Dessert Ethnic
Yield: 10 Servings
| 1 1/2 | c | Flour |
| 1/2 | c | Butter; cut up small |
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 2 | Egg yolks; beaten | |
| ALMOND FILLING | ||
| 1 1/2 | c | Ground almonds |
| 3/4 | c | Sugar |
| 1 1/2 | tb | Grated lemon rind |
| 1/4 | c | Butter; softened |
| 3 | Eggs; slightly beaten | |
| GARNISH | ||
| 1/2 | c | Toasted sliced almonds |
| Confectioner's sugar | ||
Preheat oven to 375~. Sift flour into mixing bowl; make well in center. Place butter pieces in well. Add sugar, water, and egg yolks. Blend with pastry blender or 2 knives until the consistency of fine crumbs. Shape pastry into smooth ball; work in additional flour if necessary. Divide pastry into 2 parts. Roll out one part on lightly floured surface to 1/4 inch thick; cut into circle using bottom of cake pan with removable bottom for pattern. Fit circle into pan.
To make filling, combine almonds and sugar in medium-size bowl; stir in lemon rind. Work in butter with fingers until well blended. Add eggs; blend thoroughly with wire whisk. The filling will be runny when mixed, but will be firm when baked. Spoon almond filling over pastry in pan. Roll out remaining pastry to 1/4 inch thick; cut circle slightly larger than bottom circle. Place top pastry over filling. Bake for 45 to 50 minutes, until top crust is lightly browned. Cool for 5 minutes; remove from pan. Garnish with sliced almonds; sprinkle with confectioner's sugar. Serves 8 to 10.
Typed for you by Marjorie Scofield 3/28/96
Recipe By : Creative Cooking Desserts, 1992
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