| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Jewish |
Passover, Desserts, Pies, Nuts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Toasted almonds |
| 1/2 |
c |
Matzoh meal |
| 3 |
tb |
Sugar |
| 1 |
|
Egg |
| 2 |
tb |
Soft butter |
INSTRUCTIONS
Preheat oven to 400 degrees F. Grease a 9-in. pie pan. Insert metal blade.
Place almonds in work bowl and chop fine with 3 or 4 pulses. Add remaining
ingredients and process until well blended; about 15 to 20 seconds. Press
into pie pan. Refrigerate for 1 hour before baking for 8 to 10 minutes or
until light gold. Cool completely before filling. Note: This crust may be
filled before baking; if desired. FROM: NANCY BERRY (CWBJ78A) Formatted by
Elaine Radis BGMB90B; 3/93
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb
19, 1998
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