Almond shortcrust pastry recipe with clementine compote – Italian Cuisine

Almond shortcrust pastry recipe with clementine compote

  • 600 g untreated clementines
  • 300 g 00 flour
  • 250 g caster sugar
  • 150 g butter
  • 60 g almond flour
  • 8 g pectin for jams
  • an egg
  • a yolk
  • salt
  • icing sugar

For the recipe of almond shortbread with clementine compote, whisk the 00 flour with that of almonds, 100 g of granulated sugar and a pinch of salt; knead with the butter, until you get a sandy mixture, then mix the egg and yolk, working gently and not too long until you get the pastry; divide it into 2 loaves and let them rest covered in the refrigerator for an hour. Flour a sheet of parchment paper and, with a rolling pin, roll out a 3 mm thick dough. Carve out 8 round biscuits (diameter 8 cm) Roll out the other loaf, thinner, to 2 mm. Cut it on a tart-shaped pastry cutter grid, then cut 8 bream discs (diameter 8 cm). Alternatively, cut it into donuts of the same diameter. Place all the biscuits on a baking tray lined with parchment paper and bake them at 180 ° C for 15-17 minutes; take out the perforated ones and cook the others for another 2-3 minutes.
For the clementine compote: Prepare it while the shortcrust pastry rests: wash the clementines and peel half of them. Put the peeled citrus fruits in a saucepan with cold water; when boiling, remove the water and repeat the operation for another time. Cut the peeled and blanched clementines into pieces; cook everything with 150 g of sugar and pectin for 30 minutes, mixing; let cool and blend. Make up the shortbreads, distributing a spoonful of clementine compote on each biscuit; close with the perforated biscuits, pressing gently. Sprinkle with a little icing sugar before serving.

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