Shortcrust pastry with nuts

Name: Shortcrust pastry with nuts
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 175 g Flour; 125 g ground hazelnuts; 1/2 TEASPOON Baking Powder; 125 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 1 egg (size M); 125 g Butter; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

175 g Flour
125 g ground hazelnuts
1/2 TEASPOON Baking Powder
125 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
1 egg (size M)
125 g Butter
7-10 Tbsp Grease

Directions

1
Mix flour, nuts, baking powder, sugar, salt and lemon zest in a bowl. Add egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a fruit base form (approx. 26 cm Ø) well. Roll out short pastry to the size of the mould and press it into the mould.
2
Prick the base several times with a fork. Chill for about 1 hour. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Remove the finished cake base from the pan immediately and let it cool down
3
One hour waiting time. Soil approx. 12260 kJ/2920 kcal. E 43 g/F 190 g/KH 263 g