Shortbread Almond Cookie Crust

1. Place crumbs and almonds into bowl and mix with melted butter.

2. Stir until mixed well.

3. Press into bottom and side of an 8 inch springform pan.

4. Refrigerate 15 minutes before filling.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	92.9 g
Protein	14.248 g
Carbohydrates	20.952 g
Energy	937.78 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2904 g
Water	2.4 g
Aspartic acid	1.3224 g
Calcium, Ca	336 mg
Fiber, total dietary	7.44 g
Niacin	4.74 mg
Vitamin A, RAE	2.4 g
Arginine	2.1128 g
Riboflavin	0.408 mg
Fatty acids, total saturated 20:1	0.0536 g
Glutamic acid	3.1776 g
Sodium, Na	59.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4422 g
Total lipid (fat)	92.9 g
Manganese, Mn	1.1656 mg
Proline	0.6504 g
Fatty acids, total saturated 16:0	6.9761 g
Choline, total	0.218 mg
Serine	0.7768 g
Fatty acids, total saturated 18:0	2.5417 g
Vitamin B-6	0.1192 mg
Ash	4 g
Fatty acids, total saturated 18:1 undifferentiated	52.1406 g
Pantothenic acid	0.5552 mg
Phenylalanine	0.7552 g
Copper, Cu	1.2944 mg
Thiamin	1.0264 mg
Methionine	0.4704 g
Iron, Fe	2.008 mg
Carbohydrate, by difference	20.952 g
Phosphorus, P	601.6 mg
Folate, total	78.4 g
Alanine	0.7448 g
Valine	0.796 g
Fatty acids, total saturated 18:2 undifferentiated	26.0062 g
Glycine	0.976 g
Fatty acids, total saturated 14:0	0.096 g
Zinc, Zn	3.712 mg
Isoleucine	0.6128 g
Fatty acids, total polyunsaturated	26.3142 g
Leucine	1.0912 g
Vitamin A, IU	53.6 IU
Folate, DFE	78.4 g
Tryptophan	0.312 g
Phytosterols	144.97 mg
Tyrosine	0.5968 g
Vitamin K (phylloquinone)	3.815 g
Fatty acids, total saturated	9.8466 g
Histidine	0.4192 g
Fatty acids, total monounsaturated	52.5971 g
Threonine	0.5912 g
Folate, food	78.4 g
Vitamin E (alpha-tocopherol)	21.364 mg
Magnesium, Mg	76.8 mg
Lysine	0.4568 g
Potassium, K	331.2 mg
Cystine	0.288 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0.33 cup	456	20.952	38.4
Almond	0.25 cup	481.78	0	54.5
shortbread cooky	2 cups	0	0	0