Macadamia Crust

Notes: To remove salt from salted macadamias, pour nuts onto a towel; enclose and rub, then lift nuts from towel. If making crust up to 1 day ahead, wrap airtight and store at room temperature.

Yield:

Makes 1 crust; 10 to 12 servings

Recipe from

Nutritional Information

Calories 168
Caloriesfromfat 64 %
Protein 1.8 g
Fat 12 g
Satfat 3.7 g
Carbohydrate 14 g
Fiber 0.2 g
Sodium 44 mg
Cholesterol 11 mg

Ingredients

1 cup unsalted roasted macadamias (see notes)
3/4 cup all-purpose flour
6 tablespoons firmly packed brown sugar
1/4 cup (1/8 lb.) butter or margarine, cut into chunks

Preparation

1. In a food processor, whirl macadamias until finely chopped. Pour into a bowl. In food processor, whirl flour, sugar, and butter until fine crumbs form. Add macadamias and whirl just until dough sticks together. (Or mince nuts with a sharp knife and put in a bowl with flour, sugar, and butter; rub with your fingers until mixture sticks together, then pat into a ball.)

2. Press mixture evenly over bottom and about 1 1/4 inches up sides of a 9-inch cheesecake pan with a removable rim.

3. Bake crust in a 350° oven until golden brown, 12 to 18 minutes. Set on a rack and cool at least 30 minutes.

Note:

March 2000