Spanish Almond Pastries

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the almond filling: For the almond filling:
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• For dusting: For dusting:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 13g, 6g
• Carbohydrates (total, sugars): 23g, 10g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt for the dough. Add the cold cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
2. 2.
   Gradually add the cold water to the dough mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, prepare the almond filling by combining the ground almonds, granulated sugar, lemon zest, orange zest, and almond extract. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a round cookie cutter to cut out circles of dough.
6. 6.
   Place a spoonful of the almond filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal.
7. 7.
   Transfer the filled pastries to the prepared baking sheet and bake for 15-18 minutes, or until golden brown.
8. 8.
   Remove the pastries from the oven and let them cool completely on a wire rack.
9. 9.
   Once cooled, dust the pastries with powdered sugar before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve the desired texture. You can grind whole almonds in a food processor until finely ground.
• Lemon and orange zest — Use a microplane or fine grater to zest the citrus fruits, making sure to only grate the outer colored part of the peel, avoiding the bitter white pith.

Tips & Tricks

• For a variation, you can add a sprinkle of ground cinnamon to the almond filling for a warm and aromatic touch.
• If you prefer a sweeter filling, you can add a tablespoon of honey or maple syrup to the almond mixture.
• To achieve a flaky and crisp texture, make sure the butter for the dough is cold and cubed before incorporating it into the flour mixture.
• Dust the pastries with powdered sugar just before serving to add a touch of elegance and sweetness.
• These pastries are best enjoyed fresh on the day they are baked, but they can be stored in an airtight container for up to 3 days.

Serving advice

Serve the Spanish Almond Pastries as a delightful dessert or a sweet treat with a cup of coffee or tea. They can also be enjoyed as a snack throughout the day.

Presentation advice

Arrange the pastries on a serving platter and dust them generously with powdered sugar. You can garnish the platter with fresh mint leaves or a sprinkle of ground cinnamon for an extra touch of visual appeal.