This is a variation from Lee Bailey’s City Foods (Potter, 1984). To add more flavour I added anise and substituted almond for macadamia nuts and butter-substitute. It’s delicate. I should have taken a picture with a dime to give the scale of these treats.
2 tbsp Earth Balance, softened
2 tbsp brown sugar, packed
1 tsp anise seed
2/3 cup ground almond
3/4 cup all purpose flour
2 tbsp granulated sugar
4 tbsp cold or frozen butter-equivalent
2-3 tbsp ice water
1 tbsp hazelnuts, sliced
Preheat oven to 400 degrees.
Cream butter and softened brown sugar. Mix in the ground almond. Add anise. Set aside.
The pie crust: Put flour, white sugar, salt in the food processor. Pulse and add the hard butter-equivalent until it is coarse meal.
Flour a surface and roll out the ball of dough working quickly, or chilling it in the freezer. Cut a 12″ circle using a pie pan. (My circle was smaller. It made 18 of them instead of the recipe’s 12.) Cut into 12 wedges.
Brush with almond milk for browning. Sprinkle with hazelnuts or sugar but I found them sweet enough without.
Cook 10-15 minutes.