Yield 8 Number Of Ingredients 4 Steps:
Stir together ground nuts, cinnamon, and sugar. Mix in melted butter. Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes. Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON’T have to turn black to taste burnt! Cool completely before filling.
Time 10m Yield 1 pie crust, 6-8 serving(s) Number Of Ingredients 4 Steps:
Chop walnuts or pecans (I did mine in the blender). Melt butter and mix with the nuts in a pie plate. Add sugar and salt and pat into bottom of pie pan. Oila! Cooking is done, and you’re ready to fill your crust.
Yield Makes one 10-inch tart or one 8-by-11-inch tart Number Of Ingredients 6 Steps:
Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.
Time 5m Yield 1 11-inch pie crust Number Of Ingredients 3 Steps:
Combine pecans with egg white and brown sugar and use to line bottom and sides of an 11-inch pie plate.
Time 35m Yield 1 (9 to 10-inch) pie or cheesecake crust Number Of Ingredients 6 Steps:
In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine. Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.
Time 55m Yield about 3 dozen. Number Of Ingredients 16 Steps:
Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 tablespoon butter., In a large bowl, whisk flour, sugar, baking powder and salt. Cut in the remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of prepared pan. , Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack., In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread over crust., Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars.
Time 30m Number Of Ingredients 7 Steps:
Heat oven to 180C/160C fan/gas 4. To make the crust, use a mortar and pestle or processor to grind the hazelnuts with the shallots, garlic, coriander, wasabi and lime juice. Lay the fish fillets in a baking dish and smear the tops with the nutty mixture. Spoon a little water round the fillets, just enough to thinly cover the bottom of the baking dish. Bake in the oven for 15-20 mins until the fish is cooked through. Serve with rice, lime wedges and a green salad.
Yield Makes one 8-by-11-inch tart Number Of Ingredients 7 Steps:
Sprinkle gelatin over water in a small bowl; let stand until softened, about 5 minutes. Combine cranberries, sugar, jelly, and cognac in a saucepan and cook over low heat until cranberries are soft but not bursting, 12 to 15 minutes. Do not overcook or the mixture will become too watery. Remove from heat and let cool slightly. Stir in gelatin mixture and let cool completely. Pour cranberry filling into cooled tart shell and chill for at least 1 hour before serving.
Yield 8 Number Of Ingredients 3 Steps:
In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate. Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.
Yield Makes enough dough for 3 crusts Number Of Ingredients 6 Steps:
Place the pine nuts in a food processor and pulse a few times. Add the sugar and flour and continue to pulse until the nuts are finely ground. Transfer the mixture to a large bowl. Add the butter, egg, and vanilla extract and mix to incorporate all the ingredients (the dough can be mixed by hand or in a mixer fitted with the paddle attachment). Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate for at least 10 minutes before using. (The extra dough can be frozen, wrapped well, for up to 1 month.
Time 20m Yield 12 servings Number Of Ingredients 5 Steps:
Heat oven to 325°F. Mix ingredients until blended; press onto bottom of 9-inch springform pan. Bake 10 min. Cool completely before filling.
Time 20m Yield 8 serving(s) Number Of Ingredients 3 Steps:
Combine the ground nuts, butter and sugar. Press the mixture evenly into the bottom and sides of a 9-inch pie plate. Bake at 350°F for 10 to 12 minutes. Cool and fill, as desired.
More about “nut crust recipes”
Time 25m Yield 8 Number Of Ingredients 3 Steps:
In medium bowl, mix all ingredients until soft dough forms. Using lightly floured fingers, press firmly and evenly against bottom and side of 9-inch glass pie plate. Fill and bake as directed in pie recipe. Or to bake before filling is added, heat oven to 475°F. Bake 7 to 8 minutes or until light brown; cool on cooling rack.
