Martha_Stewart_Living_November_2016

SESAME FRANGIPANE

Active/Total Time: 10 min.

Makes: 1 ½ cups

½ cup blanched whole

almonds, toasted

½ cup plus 2 tablespoons

sugar

6 tablespoons unsalted butter,

room temperature

1 large egg

¼ cup tahini, well stirred

2 tablespoons unbleached

all-purpose flour

½ teaspoon kosher salt

½ teaspoon pure vanilla extract

Place almonds and sugar in

a food processor; process until

finely ground. Add butter, egg,

tahini, flour, salt, and vanilla;

PRO TIP

We love making multiple

batches of piecrust a

few weeks before the holiday,

when the kitchen is quiet.

It’s important to do it one recipe

at a time, but there’s no need

to wash the food processor in

between—just be sure you

remove as much of the dough

as possible after each batch.

Then form the dough into

disks (one per crust), wrap

in plastic, and freeze in

resealable plastic bags for

up to three months.

process until smooth. Frangi-

pane can be stored in an airtight

container in refrigerator up to

1 day; return to room tempera-

ture before using.

PRO TIP

We prefer French-style

rolling pins in the test kitchen.

They offer more control,

and make cleanup easier, than

ball-bearing rolling pins do.

RED-CURRANT POPPY-SEED

LINZER TORTE

Active Time: 50 min.

Total Time: 3 hr. 45 min.

Serves: 10

The rope trimmings from this

recipe can be baked into cookies:

Roll them into ½-inch-thick ropes

and cut them into two-inch pieces.

Arrange on a parchment-lined

rimmed baking sheet, snip each

piece into a wheat-stalk shape,

and bake until lightly golden, about

12 minutes.

½ cup pecans, toasted

and cooled

2 cups unbleached all-purpose

flour, plus more for dusting

⅔ cup confectioners’ sugar

½ teaspoon kosher salt

140

THE HANDBOOK