• 1 ½ Cups All-Purpose Flour
  • ½ Cup Butter
  • ½ Cup Sugar
  • ¼ Cup Water
  • 2 Egg Yolks, beaten


  • 1 ½ Cups Ground Almonds
  • ¾ Cup Sugar
  • 1 ½ Tablespoons Lemon Rind, grated
  • ¼ Cup Butter, softened
  • 3 Eggs, slightly beaten



  1. Combine almonds and sugar in medium-size bowl; stir in lemon rind.
  2. Work in butter with fingers until well blended.
  3. Add eggs; blend thoroughly with wire whisk.
  4. Consistency of filling will be runny when mixed, but will be firm when baked.


  1. Sift flour onto clean working surface; make well in center.
  2. Cut butter into small pieces; place in well.
  3. Add sugar, water, and egg yolks.
  4. Blend with 2 pastry scrapers, gathering flour from ring, until a fine-crumb consistency form.
  5. Shape pastry into smooth ball; work in additional flour, if necessary.
  6. Divide pastry into 2 parts.
  7. Roll out 1 part on lightly floured surface to 1/2-inch thick; cut into circle by using the bottom of a cake pan for the pattern. Fit circle into pan;
  8. Spoon Almond Filling over pastry.
  9. Roll out remaining pastry to 1/4-inch thick
  10. Cut circle slightly larger than bottom circle.
  11. Place top pastry over filling.
  12. Bake in preheated 375 °F oven 45 to 50 minutes, until top crust is lightly browned.
  13. Cool 5 minutes; remove from pan.
  14. Garnish with sliced toasted almonds, then with confectioners’ sugar.

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