Almond Pie Crust
Makes 36 nutty fragrant shortbread shells that freeze beautifully; the toasted almonds add a depth to the shortbread that is unexpected and addictive.
Servings: 36
Ingredients
- 1 ¾ c all-purpose flour
- ¾ c confectioners' sugar
- 1/3 c cornstarch
- ¼ t salt
- 1/3 c blanched whole almonds , toasted and ground fine
- 1 c cold unsalted butter , cut into bits
- 1 t almond extract
Instructions
- Butter 36 mini-muffin cups
- Sift together flour, icing sugar, cornstarch, and salt into bowl of food processor; pulse mixture with almonds until well combined
- Add butter and almond extract; blend until a dough begins to form (about 1 minute)
- Preheat oven to 350°F
- Press dough lightly into mini muffin cups; bake 12-15 minutes in middle of oven until pale golden
- Cool 5 minutes, and then gently loosen sides of shells with a thin knife to carefully remove from cups as shells will be very fragile
- Freeze, layered, in air tight container until ready to use