Almond Shortbread Crust

Name: Almond Shortbread Crust
Yield: Makes two 8-inch crusts
Ingredients: 40 shortbread cookies (about 18 ounces); 1 1/4 cups blanched whole almonds, toasted; 5 tablespoons sugar; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, melted

January 26, 2012

Recipe information

Yield
Makes two 8-inch crusts

Ingredients

40 shortbread cookies (about 18 ounces)

1 1/4 cups blanched whole almonds, toasted

5 tablespoons sugar

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, melted

Preparation

Step 1
Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.
Step 2
Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsTart Dessert Pie Dough Almond Nut Snack Vegetarian Make Ahead 5 Ingredients or Fewer Baking Food Processor Cookbooks

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