Sunday, August 13, 2006

I didn't have much luck with the rolling pin, so instead of rolling it out and sticking it back in the fridge like the recipe instructed, I rolled it out as much as I could, then I plopped it into the pan and used my fingertips to press it into the pan. It worked just fine. Since I knew I was going to have a top crust, I wasn't concerned about how the edges looked. You can see the skins of the almonds give a nice speckley color to the shell. The recipe said to blanch the almonds, but I skipped it and just used them raw.

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