Almond Crust

  • 1½ cups blanched almonds
  • 1 egg white
  • ¼ cup sugar
  1. Preheat oven to 375ºF.
  2. Using a knife, chop the almonds fine. Or chop them briefly in a food processor.
  3. 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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