Pastry will freeze, lightly wrapped.
- 2 1/2 cups all-purpose flour
- 2/3 cup unsalted butter salt
- 3/4 cup superfine sugar
- 2 egg yolks beaten with 5 tablespoons ice-cold water
Place flour and butter in a bowl of a food processor. Process until butter is coarse; add sugar and a pinch of salt and process again. Do not overprocess the mixture. With the motor running, add the egg yolk mixture and process until pastry forms a ball. Wrap and chill for 30 minutes.
Preheat oven to 400 degrees F.
Roll pastry out to 1/4-inch thickness. Cut into desired shapes. Place on a baking sheet lined with parchment paper. Bake 10-15 minutes or until golden brown. Cool and store in an airtight container. Serve with coffee, ice cream, or mascarpone and berries. Sprinkle with confectioners' sugar if desired. Will keep in an airtight container for 4 days.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
59 calories; 4g total fat; 24mg cholesterol; 5mg sodium; 6g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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