Basics/ Desserts

Almond Shortbread Pastry

5, 4, 3, 2, 1, go!! We are going to make a delicious basic recipe today, in fast motion mode!

Let’s make an almond shortbread pastry!!

So as it is a super quick recipe, we’ll go through the blah blah part very quickly!

Just let me tell you that this pastry will be perfect for your number cakes or any kind of tart.

If you decide to use it as a pastry shell in order to put a lemon curd, a creamy chocolate or even a passion fruit curd, you will bake it the following way.

Spread the almond shortbread pastry, cover with baking paper and ceramic balls, other wise your pastry shell might rise during baking.
Bake for 20 minutes at 180°C.
Remove the balls (carefull they are super hot !!) and put your pastry back into the oven for another few minutes until you get a nice golden color.

Otherwise, you will use it as any other kind of pastry. You can even bake it as little cookies.

You can freeze this pastry. That’s good news if you have leftovers…

You will have noticed that it is a good way to use your egg yolks if you have to many from another recipe you made… (more ideas for egg yolks here …)

To keep it the best way, roll it in cling film. I usually make a round or a rectangle shape according to what I plan to make with it.

The utensils:

A food processor (Thermomix or kMix) or a muscular arm 😉

and a rolling pin.

Let’s do this!

The recipe, Chef!

Almond Shortbread Pastry

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Serves: 1 Difficulty: Super easy Price: $
Cooking Time: 5 min


  • 230 g flour
  • 2 tablespoons of milk
  • 130 g butter at room temperature
  • 50 g almond powder
  • 1 pinch of salt
  • 125 g iced sugar
  • 2 egg yolks (approx 40 g)



If you use your Thermomix machine, put all the ingredients in the bowl and mix 20 seconds at speed 6. You can use your spatula to ease mixing.


If you use any other kind of food processor, put first the flour, salt, almond powder and sugar.


Cube the butter and mix medium speed until it resembles breadcrumbs.


Add the egg yolks and milk until it comes together.


If you keep your pastry in the fridge, wrap it in clingfilm to avoid any drying.


For immediate and easy roll out, place it between 2 sheets of baking paper.


Enjoy !

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  • Reply
    Tuesday May 28th, 2019 at 10:53 PM

    Bonjour, est ce que les quantités de cette pâte sablée amande suffit pour faire un number cake (2 et 6)? Ou faut-il doubler l’es quantité ? Merci de votre réponse ?

    • Reply
      Wednesday May 29th, 2019 at 07:31 AM

      Bonjour, oui ça suffit pour faire des chiffres format A4 selon le lien que j’ai fourni dans l’article. Maintenant, si vous craignez, vous pouvez en faire plus et congeler le reste. 😉

  • Reply
    Friday May 15th, 2020 at 07:24 AM

    Bonjour Emmanuelle
    Cette pâte est elle facilement réalisable sans robot ?
    Bonne journée

    • Reply
      Friday May 15th, 2020 at 08:35 AM

      oui pas de souci !

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