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“This is so good, and can be used with pies and cheesecakes. Try to use toasted whole almonds for this it really makes a huge difference in the taste, I make a triple recipe, divide into three equal potions, use one and then freeze the other two in freezer bags to have ready for when I need it for a recipe. This crust is well worth making.”
READY IN:
1min
YIELD:
2 cups (approx)
UNITS:
US

Ingredients Nutrition

  • 34 cup whole almond (preferably toasted)
  • 20 thin chocolate wafer cookies
  • 14 cup butter, softened (no substitutes)
  • 13 cup sugar (can use more for a sweeter taste)
  • 12 teaspoon almond extract
  • 14 teaspoon salt

Directions

  1. Process almonds and wafers in a processor until fine crumbs form.
  2. Add in all remaining ingredients and process until combined.
  3. Press into 8 or 9-inch pie plate, or a 9-inch springform baking pan.
  4. Bake in a 350 degree oven (second-lowest rack) for 10 minutes.

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