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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.
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 36
Author Valerie Lugonja
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1 ¾
c
all-purpose flour
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¾
c
confectioners' sugar
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1/3
c
cornstarch
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¼
t
salt
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1/3
c
blanched whole almonds
, toasted and ground fine
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1
c
cold unsalted butter
, cut into bits
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1
t
almond extract
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Butter 36 mini-muffin cups
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Sift together flour, icing sugar, cornstarch, and salt into bowl of food processor; pulse mixture with almonds until well combined
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Add butter and almond extract; blend until a dough begins to form (about 1 minute)
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Preheat oven to 350°F
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Press dough lightly into mini muffin cups; bake 12-15 minutes in middle of oven until pale golden
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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
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Freeze, layered, in air tight container until ready to use