Chinese Nut Pastry 2

Ingredients

• 250 gflour
• 150 gnuts — chopped
• 100 gbutter
• 100 gsugar
• 1egg

Method

1. Begin by taking the 100 g of butter out of the refrigerator and allowing it to soften at room temperature. This will make it easier to mix with the other ingredients and ensure a smooth dough. Crack the egg into a small bowl and let it sit out as well, so it reaches room temperature.
2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix them together using a whisk or fork to ensure they are evenly distributed. This will help the sugar dissolve more easily when combined with the butter and egg.
3. Once the butter has softened, add it to the flour and sugar mixture. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. This process is crucial for creating a tender pastry texture.
4. Add the room temperature egg to the mixture and gently mix until a dough forms. Be careful not to overwork the dough, as this can make the pastry tough. The dough should be smooth and slightly sticky.
5. Chop the 150 g of nuts into small, even pieces. You can use a knife or a food processor, but be careful not to grind them too finely. Fold the nuts into the dough, ensuring they are evenly distributed throughout.
6. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Shape the dough into small balls, about the size of a walnut, and place them on the prepared baking sheet, leaving some space between each one.
7. Bake the pastries in the preheated oven until they are golden brown, which should take about 15 to 20 minutes. The pastries should be firm to the touch and have a fragrant, nutty aroma. Remove them from the oven and let them cool on the baking sheet for a few minutes.
8. Transfer the pastries to a wire rack to cool completely. Once cooled, they can be served immediately or stored in an airtight container. These pastries are best enjoyed at room temperature, allowing the flavors to fully develop.