|Silvered almonds||1⁄2 Cup (8 tbs) (125 Milliliter - Skins On)|
|All purpose flour||2 1⁄2 Cup (40 tbs) (625 Milliliter)|
|Salt||1⁄2 Teaspoon (2Milliliter)|
|Baking powder||1⁄2 Teaspoon (2Milliliter)|
|Canola oil||2⁄3 Cup (10.67 tbs), chilled in freezer for 2 hours (150 Milliliter)|
|Ice water||1⁄4 Cup (4 tbs) (50 Milliliter)|
|1% milk||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Egg||1 , beaten slightly|
|Vinegar||1 Tablespoon (15 Milliliter)|
In a food processor, add almonds and pulse once or twice for a coarsely ground consistency.
Add flour, salt, and baking powder.
Pulse once or twice to combine ingredients.
Add cold/frozen canola oil.
Pulse again once or twice.
Combine water, egg and vinegar in a small bowl.
With food processor running, pour liquid ingredients through the chute.
Turn off machine as soon as ingredients are mixed, about 10 seconds.
Turn dough out onto floured board. Divide dough in half.
Roll out dough on floured surface to about ¼ inch thick.
Using a 3 inch cookie cutter, cut out “pastry wafers”.
Repeat with second piece of dough.
Place pastry wafers on parchment lined baking sheets and sprinkle each pastry wafer with about ¼ tsp (1 mL) of sugar.
Bake at 400°F (200 C) for 10 to 12 minutes or until golden brown.
*Note: Canola oil can be frozen in measured amounts and used immediately in this pastry.
Calories 727 Calories from Fat 416
% Daily Value*
Total Fat 47 g72.2%
Saturated Fat 3.9 g19.4%
Trans Fat 0.1 g
Cholesterol 53.6 mg17.9%
Sodium 317.4 mg13.2%
Total Carbohydrates 64 g21.2%
Dietary Fiber 2.9 g11.5%
Sugars 2.1 g
Protein 13 g26.3%
Vitamin A 1.8% Vitamin C
Calcium 8.2% Iron 21.8%
*Based on a 2000 Calorie diet