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  • Writer's pictureLisa Nell

Easy Almond Shortcrust Pastry

In an attempt to demonstrate just how simple it is to make your own pastry, especially at Christmas time when it's so lovely to smell mince pies baking in the oven, while playing Holly Dolly Christmas (OK not metal but one has to have some quirks!) and having all the sparkly lights on... here goes!

This one is an almond flavoured pastry because if's so buttery and delicious but it is very delicate, hence it needs a chill time of 3 hours. If you're too impatient, then check out my recipe for a simple sweet shortcrust which only needs 30 minutes of chill time.


165g Plain Flour

25g Ground Almonds

120g Butter (cold, diced)

55g Caster Sugar

1 Egg (medium size)

How I make the pastry

  1. Stir the flour and ground almonds together. Rub in the butter until it resembles breadcrumbs. You can do this in a food processor but I love making pastry by hand as it's a nod to my late Grandma.

  2. Stir in the sugar. Gradually add in the egg and work the mixture until it forms a soft dough. Tip onto a lightly floured surface and first form a ball, then flatten to create a disc shape and wrap in cling film. Chill in the fridge for at least 3 hours!

  3. When ready, I use a fluted cutter to stamp out my discs to a c.3mm thickness and makes 12 discs.

  4. You'd usually bake this at 200ºc Fan for 20 minutes.

  5. Goes excellent with jam, curd and homemade mincemeat and topped with some frangipane and flaked almonds.

  6. Goes nicely with a cup of tea

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