Persian 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 cream with the sugar. Place 100 g of butter in a mixing bowl and let it sit out until it is soft enough to press with a finger easily.
2. In the same bowl, add 100 g of sugar to the softened butter. Using a wooden spoon or an electric mixer, cream them together until the mixture is light and fluffy. This process incorporates air, which is crucial for the pastry's texture.
3. Crack 1 egg into the butter-sugar mixture and mix until fully incorporated. The mixture should appear smooth and homogenous, without any streaks of egg visible.
4. Gradually sift 250 g of flour into the wet mixture, folding gently with a spatula or wooden spoon. The dough should come together into a soft, pliable mass that doesn't stick to your hands.
5. Finely chop 150 g of nuts of your choice, such as walnuts or almonds. Fold the nuts into the dough evenly, ensuring they are well distributed throughout.
6. Preheat your oven to 180°C (350°F). While the oven is heating, shape the dough into small, even-sized balls and place them on a baking sheet lined with parchment paper, leaving some space between each pastry.
7. Bake the pastries in the preheated oven until they are golden brown, about 15-20 minutes. The pastries should have a firm exterior and a slightly soft interior when pressed gently.
8. Remove the pastries from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack. Serve the Persian Nut Pastries warm or at room temperature, allowing the flavors to fully develop.