Portuguese Almond Pastry
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Egg yolks||2 , beaten|
|Almond filling||1 Cup (16 tbs)|
Sift flour onto clean working surface; make well in center.
Cut butter into small pieces; place in well.
Add sugar, water, and egg yolks.
Blend with 2 pastry scrapers, gathering flour from ring, until of fine-crumb consistency.
Shape pastry into smooth ball; work in additional flour, if necessary.
Divide pastry into 2 parts.
Roll out 1 part on lightly floured surface to 1/4 inch thick; cut into circle.
Use bottom of cake pan with removable bottom for pattern.
Fit circle into pan; spoon Almond Filling over pastry.
Roll out remaining pastry to 1/4 inch thick; cut circle slightly larger than bottom circle.
Place top pastry over filling.
Bake in preheated 375 Â°F oven 45 to 50 minutes, until top crust is lightly browned.
Cool 5 minutes; remove from pan.
Garnish with sliced toasted almonds, then with confectioners' sugar.