Preheat the oven to 425°F. Line a baking tray with
parchment paper.
Blitz the almonds in a food processor fine. With
the processor still running, add the cream, icing
sugar, 1 egg and a pinch of sea salt until
combined, stopping to scrape down the sides with a
spatula, if needed.
Halve the pastry, shape into two rounds and,
working quickly, dusting with icing sugar as you
go to stop the pastry sticking, roll out between
two sheets of parchment paper until they’re just
under ½cm thick.
Place one round on the lined tray. Spread the
almond paste on top, leaving a 2cm gap at the
edges. Put the other round on top and gently push
together. Quickly seal the edges with the back of
a fork. Eggwash the top, then dust over an extra
layer of sugar.
Gently push your finger into the middle of the
pastry, then, with a sharp knife, very delicately
make little lines from the centre to the outside.
Bake on the bottom of the oven for 12 to 15
minutes, or until puffed up and lightly browned.
Lightly dust with more confectioner's sugar.
Originally Submitted
4/13/2019
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