1 1/2 cups crushed shortbread cookies
1/4 cup finely chopped blanched almonds
1/3 cup butter, melted
Mix ingredients together in food processor, press on bottom and sides of 9-icnh pie plate. Bake at 350°F for 8 minutes. Cool completely.
2 1/2 lb. strawberries (approx.)
1 cup sugar
3 Tablespoons cornstarch
1/3 cup water
1/2 teaspoon almond extract
1/4 teaspoon salt
Mash enough strawberries to equal 1 cup. Combine sugar, cornstarch, water, and mashed strawberries in a saucepan. Cook over medium heat, stirring constantly until it thickens and boils. Boil 1 minute. Remove from heat; add almond extract and salt. Cool 10 minutes.
Fill cooled crust with remaining strawberries (large ones may be cut in half). Pour cooked mixture over strawberries. Refrigerate at least 3 hours, or until set.
Serve with whipped cream.
Variation: substitute chocolate wafers for the shortbread cookies.
Source of recipe: noodle