7 ounces almond paste.3/4 cup confectioners’ sugar.
5 ounces bittersweet chocolate, chopped.24 walnut halves, toasted.In a food processor, pulse the flour with the granulated sugar and salt.
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.Add the egg and vanilla and pulse until the dough just comes together.
Scrape out onto a work surface and pat into a disk.
Wrap in plastic and refrigerate until chilled, about 1 hour.. Preheat the oven to 350° and line 2 large rimmed baking sheets with parchment paper.Pour off all but 1 tablespoon of the fat.
Reduce the heat to moderately low.. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.Add the garlic and cook 1 minute longer.
Stir in the coriander, cumin, rice, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper.Cook, stirring, for 1 minute.. Stir in the coconut milk and the water.
