For the Crust: Cooking spray 160 g all-purpose flour (5.7 ounces; 1 1/4 cups) 50 g granulated sugar (1.8 ounces; 1/4 cup) 3 g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight 1/2 teaspoon ground cinnamon 85 g (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 5 tablespoons (80 ml) heavy cream 1 teaspoon (5 ml) vanilla extract 1 egg white, lightly beaten (save egg yolk for filling below) For the Filling: 425 g w
Dough AP flour - 1 2/3 cup Sugar - 1/3 cup, powdered Salt Butter - 1/2 cup Egg yolk - 1 Cold water - 1 tbsp. Filling Almond flour - 1 1/4 cup Sugar - 1/2 cup AP flour - 1/3 cup Salt Butter - 1/2 cup Almond extract - 1/2 tsp Egg - 1 Raspberry jam - 1/3 cup Sliced blanched almonds (optional) Powdered sugar Combine flour, powdered sugar, and salt in a food processor bowl, and pulse twice to mix. Add butter, and pulse until the butter forms pea-sized and smaller pieces. In a smal
