Pine Nut Crust - 25g Carbohydrate; 1g Dietary Fiber

Pine Nut Crust - 25g Carbohydrate; 1g Dietary Fiber

Recipe By :Bouchon by Thomas Keller
Serving Size : 18
Amount Measure Ingredient -- Preparation Method
10 ounces pine nuts -- (2 cups)
1/3 cup sugar
1 pound all-purpose flour -- (3 cups)
8 ounces unsalted butter -- at room temperature
1 large egg
1 teaspoon pure vanilla extract

Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl. Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.
Yield: Makes enough dough for 3 crusts (6 slices each)
Because this dough uses only one egg, it is difficult to make in a smaller quantity. Freeze the extra dough for another time.

Per Serving (excluding unknown items): 270 Calories; 17g Fat (55.3% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 6mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 1/2 Lean Meat; 3 Fat; 0 Other Carbohydrates.