| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Walnuts; hazelnuts, almonds, or pecans |
| 1 1/2 |
c |
All-purpose flour |
| 1 1/2 |
tb |
Granulated sugar |
| 3/4 |
ts |
Salt |
| 1 1/2 |
tb |
Cold butter; cut into pieces |
| 2 1/2 |
tb |
Walnut oil |
| 5 |
tb |
Cold water; (up to 6) |
INSTRUCTIONS
Preheat oven to 350 degrees. Spread nuts in a pie pan and bake for 5 to 7
minutes, or until fragrant. Let cool.
In a food processor, combine nuts, flour, sugar and salt; process until
nuts are finely chopped.
Add butter and process until incorporated. Transfer to a large bowl.
Drizzle oil over flour mixture. Use your fingertips to rub oil into the
mixture. One tablespoon at a time, add water and mix with a fork until
dough is crumbly and holds together when pressed. Gently form dough
into a flattened disk. The dough will keep, tightly wrapped in plastic
wrap, in the refrigerator for up to 2 days or in the freezer for up to 6
months. Return dough to room temperature before rolling.
Recipe by: Cooking Live Show #CL8968
Posted to MC-Recipe Digest V1 #802 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 24, 1997
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