Recipe from Bouchon by Thomas Keller
Because this dough uses only one egg, it is difficult to make in a smaller quantity. You will use one-third of this recipe to make the Lemon Tart; freeze the extra dough for another time.
Ingredients
2cupspine nuts283g or 10 ounces
1/3cupgranulated sugar
3cupsall-purpose flour
226g1 cup unsalted butter or margarine, at room temperature (2 sticks)
1egg
1teaspoonvanilla
Instructions
Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl.
Add the butter, egg and vanilla and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into 3 equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. The extra dough can be frozen, wrapped well, for up to 1 month.