Peruvian Nut Pastry

Ingredients

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

Method

1. Begin by bringing the egg and butter to room temperature. This ensures that they will blend smoothly into the dough, creating a consistent texture. Leave them out on the counter for about 30 minutes before starting the recipe.
2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Stir them together with a wooden spoon until evenly mixed. This step helps distribute the sugar evenly throughout the dough.
3. Add the room temperature butter (100 g) to the flour and sugar mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique ensures that the butter is evenly distributed, which will contribute to a flaky pastry.
4. Crack the egg into the mixture and gently incorporate it using a fork. Mix until the dough starts to come together, but avoid overworking it to prevent toughness. If the dough feels too dry, add a teaspoon of cold water to help bind it.
5. Chop the 150 g of nuts finely and fold them into the dough. Ensure the nuts are evenly distributed, as this will provide a consistent nutty flavor throughout the pastry.
6. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out and shape later.
7. Preheat your oven to 180°C (356°F). Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes and place them on a baking sheet lined with parchment paper.
8. Bake in the preheated oven until the pastries are golden brown and the nuts are fragrant, about 15-20 minutes. The edges should be firm to the touch, indicating that the pastry is cooked through.
9. Remove from the oven and allow the pastries to cool on a wire rack. Serve them at room temperature, allowing the flavors to fully develop and the texture to set. Enjoy as a delightful treat with family and friends.