Shortbread Crust with Nuts

By MJH

Ingredients

• 1 cup (4 ounces) nuts such as pecans, almonds, or macadamia
• 1/2 10-ounce box shortbread cookies (such as Lorna Doone)
• 6 tablespoons unsalted butter, cold, cut into pieces
• Parchment paper
• Baking beads/beans or rice

Details

Adapted from yummly.com

Preparation

Step 1

Heat oven to 350° F.

In a food processor, pulse the nuts and cookies until crumbs form.

Add the butter and pulse just until combined.

Transfer the mixture to an 8- or 9-inch pie plate, pressing it evenly over the bottom and up the sides.

Place parchment paper in bottom of crust.

Add baking beads/beans or rice.

Bake the crust until slightly darkened, 20 to 25 minutes.

Transfer pie plate to a wire rack and let cool. (You can set the baked crust aside at room temperature for up 24 hours.)