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Cookie-Almond Pie Crust




Source of Recipe


Lynne Arnold


Recipe Introduction


Origins Unknown


List of Ingredients




4 cookies (I used Pamela's ginger cookies)
Handful of sliced almonds
About 4 ounces marzipan (wheat free)
About 2+ tablespoons coconut oil (or sub cf margerine)

Recipe



Adjust oven rack to lower middle position and heat oven
to 325 degrees.

Pulse cookies, almonds and marzipan/almond paste in food processor until evenly and finely ground, about fifteen 2-second pulses (you should have 1 cup crumbs).

Add warm coconut oil in steady stream through feed tube while pulsing until crumbs are evenly moistened and resemble damp sand.

Transfer crumbs to 9-inch pie plate and spread evenly over bottom and sides; wipe out food processor bowl and reserve.

Using flat-bottomed ramekin or dry measuring cup, press and smooth crumbs into pie plate.

Bake until fragrant and browned around edges, 15 to 18 minutes.

Cool completely on wire rack.

Lynnes Notes: Any cookies, nuts or Kinnikinnick "graham" cracker crumbs would work for this crust. But you may need to add sugar, if you're not using marzipan or lots of sweet cookies. Also you could use almond paste in to replace the marzipan but it will need to be softened in the microwave first. Enjoy!