We use a very similar crumb mixture to make the Torta Sbrisolona (page 99) and the Jam Crumb Bars (page 122).
Recipe information
Yield
makes enough for one 9-inch pie
Ingredients
1 1/2 cups all-purpose flour
1 cup plus 2 tablespoons blanched almonds, finely ground
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature, cut into small pieces
Preparation
In a large bowl, whisk together the flour, almonds, sugar, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining. Using your fingers, squeeze the mixture together to create pea-size to 3/4-inch pieces. If not using right away, cover and chill until ready to proceed.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
