Ingredients

Makes two 8-inch crusts

　　40 shortbread cookies (about 18 ounces)

　　1 1/4 cups blanched whole almonds, toasted

　　5 tablespoons sugar

　　1/2 teaspoon salt

　　1/2 cup (1 stick) unsalted butter, melted

　　

Step 1

Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about 3/4 cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.

　　

Step 2

Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about 10 minutes. Transfer to a wire rack to cool completely.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.