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I am making a torta del nonna (pinioli tart) for a birthday dinner this weekend. I would love to incorporate almond past into the torta dough. I love the flavor and texture it adds. The problem I am running into is, the dough is very soft after I add the paste. It's breaking when I roll it out and even worse, after I bake it and remove it from the tart pan, it falls apart. I added 4oz of paste to my dough. Any suggestions on how to correct this problem?


Dough Recipe


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • Finely grated zest of 1 lemon
  • 1/4 teaspoon salt
  • 1 stick plus 6 tablespoons unsalted butter (7 ounces), softened
  • 2 large eggs
  • 4 large egg yolks