Best 2 Cookie Nut Crust Recipes

Indulge your taste buds in the delectable delight of a cookie nut crust, a culinary masterpiece that harmoniously blends the flavors of crunchy nuts with the sweet allure of cookies. Whether you're seeking a base for your favorite pie or a delectable treat on its own, this irresistible crust will captivate your senses with its delightful texture and flavor. In this article, we embark on a journey to discover the ultimate cookie nut crust recipe, offering a step-by-step guide to crafting this extraordinary creation.

Let's cook with our recipes!

CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST

Chocolate and Mixed Nut Tart in Cookie Crust image

Categories Chocolate Dessert Bake Almond Walnut Winter Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Ingredients

Crust
1 1/2 cups all purpose flour
1/4 cup sugar
1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
2 tablespoons (or more) chilled whipping cream
1 1/2 teaspoons vanilla extract
Filling
3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled
3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
3/4 cup light corn syrup
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

Steps:

For crust:
Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)
For filling:
Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.
Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes. Push up pan bottom to release tart. Serve warm or at room temperature.

COOKIE NUT CRUST

Cookie Nut Crust image

This recipe came from "The Farmers Almanac Blue Ribbon Recipes" cookbook, used for a pumpkin pie. I used it last night to make Bev's Chocolate Chip Pie. It turned out great. It can be prebaked for a cream-filled pie, or unbaked for a pie that must go into the oven. You could use this recipe as an alternative to just about any "crumb crust". Hope you enjoy it as much as we do!

Provided by Cindy Lynn

Categories Pie

Time 15m

Yield 1 single crust (open pie), 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 cup butter, softened (or margarine)
1/2 cup light brown sugar, loosely packed
1/2 cup finely chopped walnuts (pecans, black-walnuts or butternuts)
1/2 teaspoon vanilla

Steps:

In a large bowl, combine the flour and baking soda.
Add the butter, brown sugar, walnuts and vanilla.
Blend well.
Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
Cover the fluting with a strip of aluminum foil to prevent overbowning.

Tips:

Using the Right Nuts: Choose nuts that have a good flavor and texture. Some popular options include walnuts, pecans, almonds, and hazelnuts.
Toasting the Nuts: Toasting the nuts before using them will enhance their flavor and make them more fragrant. To toast nuts, spread them on a baking sheet and bake them in a preheated oven at 350°F for 5-10 minutes, or until they are golden brown and fragrant.
Grinding the Nuts: The texture of your cookie nut crust will depend on how finely you grind the nuts. If you want a smooth crust, grind the nuts until they are a fine powder. If you want a more rustic crust, grind the nuts until they are coarsely chopped.
Combining the Ingredients: When combining the ingredients for your cookie nut crust, be sure to mix them well until they are evenly distributed. Over-mixing can result in a tough crust.
Chilling the Dough: Chilling the dough before baking will help it to hold its shape and prevent it from spreading too much. Chill the dough for at least 30 minutes before baking.
Baking the Crust: Bake the crust in a preheated oven at the temperature specified in the recipe. Bake the crust until it is golden brown and set. The baking time will vary depending on the recipe.

Conclusion:

Cookie nut crusts are a delicious and versatile way to add flavor and texture to your favorite desserts. They can be used to make pies, tarts, cookies, and bars. With so many different recipes to choose from, you're sure to find a cookie nut crust that you'll love.

Here are some additional tips for making cookie nut crusts:

Experiment with different types of nuts to find your favorite flavor combinations.
Add spices, such as cinnamon, nutmeg, or ginger, to the crust for an extra boost of flavor.
Press the crust firmly into the pan to prevent it from shrinking during baking.
If you're making a pie, be sure to blind-bake the crust before filling it.
Cookie nut crusts can be stored in an airtight container at room temperature for up to 3 days.

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