Almond Short Crust
Sweet short pastry is the perfect base for cakes, tarts or cookies. Thanks to the yoghurt butter, this short pastry is significantly lower in fat than in the classic preparation. The wholemeal wheat flour makes the pastry taste more hearty and stimulates digestion with plenty of fibre.
For the success of the shortcrust pastry you should follow a few tips: Take the butter out of the fridge in good time so that the ingredients combine better. However, if you knead the dough with your hands, add the cold butter in small flakes to the other ingredients. Even though many people know the short pastry as a kneading dough: Only knead as briefly as possible, otherwise the flour swells, the dough becomes brittle and difficult to work.
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 78 mg | (2 %) | ||
| Calcium | 17 mg | (2 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 ozs Whole wheat flour
- 4 ozs Pastry flour (Type 405)
- 4 ozs Cultured butter
- 3 ozs cane sugar
- 1 pinch salt
- 1 egg
- 3 Tbsps ground almonds (about 25 grams)
Preparation steps
Measure out all ingredients and let butter and egg come to room temperature.
Sift together both flours onto a clean work surface.
With the hand mixer on medium speed, beat the butter until it is soft and smooth. (Do not beat too quickly as to incorporate air.)
Mix in the sugar and salt.
Add the ground almonds and flour mixtur and beat just until a dough forms, then shape into a ball. Wrap dough in plastic wrap and flatten to form a disk. Chill for at least 3 hours and up to 3 days in the refrigerator, or freeze wrapped dough in a resealable storage bag for up to 3 months and thaw before using.