Almond Macaroon Crust

This recipe comes from the blog Gluten Free Goddess where more delicious gluten free recipes can be found. This recipe was not tested by Bob’s Red Mill. Gluten Free, Lactose Free, Low Cal, Soy Free.

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Servings 8people
Submitted By Karina Allrich from Gluten Free Goddess
This recipe comes from the blog Gluten Free Goddess where more delicious gluten free recipes can be found. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Cal, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4
You:
Rate this recipe!
Servings 8people
Submitted By Karina Allrich from Gluten Free Goddess
This recipe comes from the blog Gluten Free Goddess where more delicious gluten free recipes can be found. This recipe was not tested by Bob's Red Mill. Gluten Free, Lactose Free, Low Cal, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 325°F. Grease and flour a 9-inch glass pie plate or tart pan. Rice or sorghum flour works well.
  2. In a mixing bowl, combine all the ingredients. Spread the almond mixture into the pie plate and press lightly (with moist fingertips) to form a crust.
  3. Bake the crust for 10 minutes. Using a silicone or vinyl spatula, lightly press down any high puffy areas. Resume baking for another 2 to 5 minutes until the crust is firm. Place on a wire rack and press down to flatten if needed.
  4. Cool before filling. The crust will get crisper as it cools.
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