Colombian Nut Pastry

Ingredients

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

Method

1. Begin by bringing the butter to room temperature. This will make it easier to incorporate into the dough. Measure out 100 g of butter and leave it on the counter for about 15 minutes until it is soft to the touch but not melted.
2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix these dry ingredients thoroughly to ensure even distribution. This will help the dough have a consistent sweetness throughout.
3. Add the softened butter to the flour and sugar mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for creating a flaky texture in the pastry.
4. Crack the egg into a small bowl and beat it lightly with a fork. Add the egg to the crumbly mixture and gently mix until a dough forms. Be careful not to overwork the dough, as this can make the pastry tough.
5. Roughly chop 150 g of nuts and fold them into the dough. Ensure the nuts are evenly distributed throughout the mixture. This will provide a delightful crunch in every bite of the pastry.
6. Preheat your oven to 180°C (350°F). While the oven is heating, shape the dough into small balls or your desired shape and place them on a baking sheet lined with parchment paper. Leave some space between each piece to allow for slight expansion during baking.
7. Bake the pastries in the preheated oven until they are golden brown, which should take about 15-20 minutes. You'll know they're done when the edges are firm and the tops have a light golden hue.
8. Remove the pastries from the oven and let them cool on a wire rack. Serve them warm or at room temperature. The pastries should have a crisp exterior and a tender, nutty interior, perfect for sharing at the table.