Crispy Almond Pastry Recipe

Prepare dry ingredients

Whisk together 2.25 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt in a large bowl.

Cut in butter

Using a pastry cutter, two forks, or a food processor, cut 12 tablespoons cold cubed unsalted butter into the flour mixture until the texture resembles coarse cornmeal with some pea-sized pieces remaining.

Add egg and water

Lightly beat 1 cold egg. Sprinkle 6 tablespoons ice water over the mixture 1 tablespoon at a time, tossing with a fork after each addition. Add the beaten egg with the final tablespoon of water. Stir until dough begins to come together but still slightly shaggy; avoid overworking.

Chill dough

Turn the dough onto a lightly floured surface, press together into a flat disk about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

Roll out

After chilling, lightly flour work surface and roll dough into a 12x10 inch rectangle about 1/8–1/4 inch thick. If a more rustic look is desired, cut into 8 equal rectangles (about 6x4 inches) or fit into a 9-inch tart pan for a single pie. Transfer pastry carefully to a baking sheet lined with parchment.

Cream butter and sugar

In a medium bowl using a hand mixer or stand mixer fitted with a paddle, beat 6 tablespoons softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes.

Add eggs and extracts

Beat in 2 large eggs one at a time, scraping down the bowl after each addition. Mix in 1/2 teaspoon almond extract and 1/2 teaspoon vanilla extract until combined.

Fold dry elements

Fold in 1 cup almond flour, 2 tablespoons all-purpose flour, and 1/4 teaspoon fine sea salt until a smooth, pipeable but slightly scoopable almond cream forms. Scrape into a bowl and cover until ready to use.

Preheat oven

Preheat the oven to 375°F (190°C) with a rack in the center.

Prepare egg wash

Whisk 1 egg with 1 teaspoon water to make an egg wash. Reserve a small amount for brushing edges later.

Fill pastries

If making individual rectangles: divide the almond filling into 8 equal portions. On each pastry rectangle, brush a 1/4-inch border with egg wash to seal. Spread or pipe approximately one portion of the almond filling into the center of each rectangle, leaving the border free. If using a tart pan, spread filling evenly into the prepared crust.

Top with almonds

Brush the exposed pastry edges lightly with egg wash. Sprinkle 3/4 cup sliced almonds evenly over the filling (and some on edges if desired). Optionally sprinkle 1 teaspoon turbinado sugar over the top for extra crunch and sparkle.

Bake

Bake on the center rack at 375°F (190°C) until the filling is set, golden on top, and the pastry is deep golden, about 22–28 minutes for individual rectangles or 30–35 minutes for a single tart. Rotate the baking sheet halfway through if your oven heats unevenly.

Cool and finish

Remove from oven and allow pastries to cool on the baking sheet for 10–15 minutes, then transfer to a wire rack to cool completely. The filling will firm up as it cools. Serve warm or at room temperature.

Once cooled slightly, dust with a light sprinkle of powdered sugar if desired (not included in ingredient list). Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days; re-crisp in a 325°F (160°C) oven for 6–8 minutes before serving.