cup all purpose flour
cup rice flour
cup unsalted butter
generous pinch salt
tablespoons cold water
tablespoons unsalted butter, cubed
teaspoon granulated sugar
cup all-purpose flour, sifted
large egg white
teaspoon almond extract or almond emulsion*
cup powdered sugar
teaspoons almond extract or almond emulsion
emulsions are awesome. Unlike alcohol based extracts, they maintain their full flavor when baked.
In the bowl of your food processor, briefly pulse together the flours, salt and butter until a coarse meal forms. Add the water and briefly pulse, the mixture will be crumbly but will hold together when pinched. Press together the crumbs to form a solid mass of dough (this is easily accomplished by dumping the crumbs into a plastic bag and giving it a squeeze). Divide the dough into two equal pieces and then form each into a roughly 10" x 6" rectangle on a pan lined with parchment or silicone baking mat. Lightly dock the pastry with a fork. If using the marzipan, divide and flatten it with your finger tips or a rolling pin and press atop the shortcrust pastry, leaving some shortcrust exposed around the edges. Preheat the oven to 350°F. Begin the choux by combining water, butter, sugar and salt in a medium heavy bottomed sauce pan. Place over medium high heat and bring to a rapid boil. Once boiling, grab a wooden spoon and the flour. Add the flour and stir vigorously to completely incorporate. Continue to cook, stirring constantly for three to four minutes. When a thin film coats the bottom of your pan, you can remove it from the heat and prepare to beat in your eggs. Equip your mixer with the paddle attachment and add the flour mixture to the bowl. Beat the mixture for a minute or so on medium speed to cool. Then beat in your first egg. Once fully incorporated, scrape down the bowl and beat in the second. Repeat until you have used all the whole eggs and then beat in the white and almond extract. Spread the choux over the marzipan and pastry. Completely cover the shortcrust, pressing the choux down onto the baking sheet. Bake the pastry for 55-60 minutes. The pastry should be a rich golden brown and puffy in the oven when finished. Remove from oven and allow to cool on the pan. The pastry will eventually collapse when removed from the oven and that's exactly what it is supposed to do. Allow the pastry to cool completely before glazing. Prepare glaze by combining ingredients and just enough of the milk to make a smooth pourable glaze. Drizzle the glaze over the cooled pastry and scatter with almonds. Allow the glaze to set and then slice and serve. Enjoy!