Almond Graham Crumb Crust
I love the taste of toasted almonds in a crust. It could be used with anything that calls for a graham crumb crust. I especially like this crust when I am making almond flavoured cheesecake, or ricotta cheesecake flavoured with Amaretto. Toasting the almonds first adds a depth of flavour.
This recipe makes enough for a 9 or 10 inch cheesecake pan (bottom only), or a large pie crust using it for both bottom and sides.
Lightly toast 1 cup of slivered almonds in a 350 degree F oven for 10 to 15 minutes.
Grind the toasted almonds and graham wafers in food processor or coffee grinder. Or you could crush the graham wafers with a rolling pin and finely chop the almonds.
Put the crumbs into a small bowl, and pour the melted butter over top. Stir will until the crumbs are evenly moistened.
Press crumbs over the bottom of a 9 or 10 inch spring form pan (or over the bottom and up the sides of a pie pan). Bake for 10 minutes at 350 degrees F. Let crust cool before adding filling.
This is a great crust for almond cheesecake, or ricotta cheesecake with amaretto. Or any pie or cake that toasted almonds go with. Toasting the almonds first adds another depth of flavour to the crust.
- 1 cup slivered almonds, toasted
- 2/3 cup graham wafer crumbs
- 1/4 cup melted butter or hard margarine
- Toast the almonds by spreading them over the bottom of a cookie sheet and cooking in the oven at 350 degrees F for 10 to 15 minutes. Stir them a couple of times during cooking. Remove when you can see they are lightly toasted.
- Grind the almonds in a food processor or coffee grinder. Do the same with the graham wafers. Mix the almond and graham crumbs in a small bowl, and pour the melted butter over the crumbs. Mix the butter into the crumbs until it is evenly moist. Press crumbs into the bottom of a 9 or 10 inch springform pan. Or if you are making a pie, press over bottom and up sides of a pie plate. Bake at 350 degrees F for 10 minutes. Cool before adding filling.