Crispy Almond Pastry Recipe

Prepare dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup fine almond flour, 2 tablespoons granulated sugar and 1/2 teaspoon kosher salt until evenly combined.

Cut in butter

Add 3/4 cup cold unsalted butter, cut into 1/2-inch cubes, to the dry mixture. Use a pastry cutter or two forks (or pulse 6–8 times in a food processor) until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquid and form dough

Sprinkle 3 tablespoons ice water and 1/2 teaspoon vanilla extract over the mixture, 1 tablespoon at a time, tossing gently with a fork until the dough just comes together when pressed. You may not need all the water; stop when the dough is cohesive but not wet.

Chill

Turn the dough onto a lightly floured surface, gently gather into a disk about 1-inch thick, wrap tightly in plastic wrap and chill in the refrigerator for 30–45 minutes. Chilling keeps the pastry crisp and flaky.

Roll out

Lightly flour a surface and roll the chilled dough to about 1/8-inch thickness to a roughly 10x12-inch rectangle (or roll into a circle if preferred). Transfer to a parchment-lined baking sheet or fit into a 9-inch tart pan with removable bottom, trimming excess. If using a tart pan, dock the bottom lightly with a fork.

Cream butter and sugar

In a medium bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer or stand mixer on medium speed.

Add egg and extracts

Beat in 1 large egg, 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract until fully incorporated, scraping down the bowl as needed.

Fold in dry almond components

Using a spatula, fold in 3/4 cup fine almond flour, 1 tablespoon all-purpose flour and 1/8 teaspoon salt until the mixture is smooth and spreadable. Do not overmix.

Assemble filling into pastry

Spread the frangipane evenly over the rolled pastry, leaving a 1/2-inch border if making free-form or making an even layer if in a tart pan. Smooth the top with an offset spatula to an even thickness (about 1/4 inch).

Egg wash and almonds

Whisk together 1 egg yolk and 1 teaspoon milk. Brush the 1/2-inch pastry border (or the exposed edge of tart) lightly with egg wash. If you want extra sheen over the frangipane, gently brush the filling edge as well.

Add sliced almonds and bake

Sprinkle 1/2 cup toasted sliced almonds evenly over the frangipane. Optionally, dot or brush 1 tablespoon melted butter over the almonds for extra crispness and browning. Place the pastry or tart in a preheated oven at 375°F (190°C) and bake for 25–30 minutes, or until the pastry edge is golden and the frangipane is set (center should be slightly springy). If using a tart pan, you may need 5 extra minutes.

Cool and finish

Remove from oven and allow to cool on a wire rack for at least 20 minutes to let the filling set. Once slightly cooled, dust the top lightly with 1 tablespoon powdered sugar. For extra crispness, brush the baked edge and almonds with a little additional melted butter while still warm.

Serve

Slice into portions (if tart) or cut the rectangle into squares/triangles. Serve warm or at room temperature. Leftovers keep refrigerated up to 3 days; re-crisp in a 325°F (160°C) oven for 5–7 minutes before serving.