Preheat oven to 400 degrees F. Grease a 9-in. Pie pan. Insert metal blade. Place almonds in work bowl and chop fine with 3 or 4 pulses. Add remaining ingredients and process until well blended; about 15 to 20 seconds. Press into pie pan. Refrigerate for 1 hour before baking for 8 to 10 minutes or until light gold. Cool completely before filling. Note: This crust may be filled before baking; if desired.
