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Full Online Book HomeLearning KitchenPies - Crust - Hazelnut Crust
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Pies - Crust -  Hazelnut Crust Post by :vfitzpatrick Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3378

Click below to download : Pies - Crust - Hazelnut Crust (Format : PDF)

Pies - Crust - Hazelnut Crust

2 cups hazelnuts, toasted (if not available, can use pecans)
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted


Wrap foil tightly around outside of 9-inch-diameter springform pan (this step was
specifically for the original cheesecake recipe). Blend hazelnuts and sugar in food processor until nuts are finely ground. Add melted butter; blend until moist clumps form. Press nut mixture onto bottom (not sides) of prepared pan.

Bon Appetit
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1 cup granulated sugar 1/4 tsp. cream of tartar 4 egg whites 1/4 cup walnuts, chopped very fine Start heating oven to 275° F. Sift sugar and cream of tartar. With electric mixer or egg beater, beat egg whites until stiff, but not dry. Slowly add sugar mixture, beating until meringue makes stiff glossy peaks. Add walnuts. Spread over bottom and sides just to rim of well greased 9-inch pie plate, making bottom 1/4-inch thick and sides 1-inch thick. Bake 1 hour or until light brown and crisp to the touch. Cool away from drafts. Don't worry if meringue cracks and
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1 2/3 c graham cracker finely crushed crumbs 1/4 c granulated sugar 1/4 c butter or margarine - softened but NOT melted Preheat to 375. Combine crumbs and sugar, mixing well. Add butter and blend well. Press crumb mixture into the bottom and up the sides of a 9 inch pie pan, making sure the crumb mixture is evenly spread. Bake for 8 to 10 minutes. Cool before filling. Recipe may also be used for vanilla wafer crumbs. If desired, use thin chocolate wafer crumbs but reduce temperature to 350.
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