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Portuguese Almond Pastry desserts, ethnic 1 1/2 cup flour 1/2 cup butter; cut up small 1/2 cup sugar 1/4 cup water 2 egg yolks; beaten ----ALMOND FILLING---- 1 1/2 cup ground almonds 3/4 cup sugar 1 1/2 tablespoon grated lemon rind 1/4 cup butter; softened 3 eggs; slightly beaten ----GARNISH---- 1/2 cup toasted sliced almonds 1 confectioner's sugar Preheat oven to 375~. Sift flour into mixing bowl; make well in center. Place butter pieces in well. Add sugar, water, and egg yolks. Blend with pastry blender or 2 knives until the consistency of fine crumbs. Shape pastry into smooth ball; work in additional flour if necessary. Divide pastry into 2 parts. Roll out one part on lightly floured surface to 1/4 inch thick; cut into circle using bottom of cake pan with removable bottom for pattern. Fit circle into pan. To make filling, combine almonds and sugar in medium-size bowl; stir in lemon rind. Work in butter with fingers until well blended. Add eggs; blend thoroughly with wire whisk. The filling will be runny when mixed, but will be firm when baked. Spoon almond filling over pastry in pan. Roll out remaining pastry to 1/4 inch thick; cut circle slightly larger than bottom circle. Place top pastry over filling. Bake for 45 to 50 minutes, until top crust is lightly browned. Cool for 5 minutes; remove from pan. Garnish with sliced almonds; sprinkle with confectioner's sugar. Serves 8 to 10. Typed for you by Marjorie Scofield 3/28/96 Recipe By : Creative Cooking Desserts, 1992 Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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