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.
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.
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