Hazelnut Pastry Dough

1. 1

   Toast and skin hazelnuts.

2. 2

   In a food processor pulse nuts with 1 teaspoon sugar until finely ground.

3. 3

   Add flour, baking powder, and a pinch salt, pulsing to combine.

4. 4

   Add remaining 1/3 cup sugar and pulse to combine.

5. 5

   Cut butter into small pieces and add to flour mixture, pulsing until mixture resembles coarse meal.

6. 6

   In a small bowl lightly beat together egg, Frangelico or hazelnut extract, and vanilla.

7. 7

   Add egg mixture to butter mixture, pulsing until mixture forms a dough.

8. 8

   Dough may be kept, wrapped in plastic wrap and chilled, up to 3 days.

9. 9

   Bring dough to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.