Almost a crisp, this recipe works because of the nuts it uses and the oil from those nuts. (Note: this has been developed in high altitude, and may have issues at sea level.)
Preheat oven to 425. In a medium mixing bowl, combine ground pecans, almonds, and egg white. Mix at slow speed while melting the butter in a small sauce pan. Once the butter is melted, add it to the nut mixture. Mix at medium speed, gradually adding the sugar a tablespoon at a time. Add the cinnamon, and mix untill the crust looks even and consistant. Place the crust in an even layer in the bottom of two 8-inch cheesecake pans. Bake the crust for seven minutes, or untill the crust in nice and golden.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 12 | ||
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Calories: 236 | ||
Calories from Fat: 149 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 32.1mg | 1 % | |
Potassium 103.8mg | 3 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 19.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 236
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