- 1½ cups blanched almonds
- 1 egg white
- ¼ cup sugar
- Preheat oven to 375ºF.
- Using a knife, chop the almonds fine. Or chop them briefly in a food processor.
- Beat the egg white until stiff and gradually fold in the sugar. Fold in the chopped almonds and press the mixture firmly over the bottom and sides of an oiled 9-inch pie plate. Bake the shell until light brown. Remove to a rack and cool.
Yield: 6 tart shells, or 2 9-inch pie shells
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