1/3 cup brown sugar
1/2 cup ground walnuts
1 1/2 cups all-purpose flour
Pinch salt
1/2 cup melted unsalted butter
2 teaspoons almond extract


Mix the sugar, walnuts, flour and salt in a large bowl. Combine the butter and almond extract and pour over the dry ingredients, mixing well with wooden spoon.

Stellino uses this recieas a base for his Pumpkin Cheesecake (see link), but it could also be used as a crust for a fruit tart. It can be made up to 2 days ahead. Wrap it tightly in plastic wrap and refrigerate until ready to use.

Walnut Crust
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