1 cup all-purpose flour (1 to 1 1/3 cups)
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water
1 1/2 cups slivered almonds, finely chopped
1 1/4 cups sugar
3/4 cup crushed amaretti cookies
1/3 cup unsweetened cocoa
1/3 cup milk
1/3 cup unsalted butter, softened
2 tablespoons freeze-dried instant coffee
1/2 teaspoon almond extract
1/2 teaspoon baking powder
Whipped cream
Preheat oven to 350 degrees F. In a medium bowl, combine flour and 1/8 teaspoon salt. Cut in shortening with pastry cutter or 2 knives until mixture resembles coarse meal. Add water; mix until dough forms a ball. Roll out dough on lightly floured surface into a 14-inch circle. Line a 9-inch pie pan with dough; crimp edges and set aside.
In a large bowl, combine almonds, sugar, crushed cookies, cocoa, milk, butter, eggs, coffee, almond extract, baking powder and 1/8 teaspoon salt. Mix well; pour into pie shell.
Bake 35 to 40 minutes, or until set. Cool. Serve with whipped cream.
Yield: 8 servings.
Note: Amaretti are crunchy Italian almond macaroon-like cookies. Feel free to substitute.
