Adding ground nuts to your pastry dough is a great way to pack in flavour to your
The nuts and lack of egg make this pastry more brittle than a Pâté Sucrée, so be prepared for cracks!
- 62.5g walnuts
- 146g plain flour
- 8g of sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 113g butter
- Preheat oven to 350°.
- In a dry cast iron pan, gently toast walnut until fragrant and golden.
- Pulse walnuts in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine.
- Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
- Pulsing the processor, gradually add 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Be careful of over-processing.
- Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.