Components
- 8½ oz (250 g) butter*
- 1 C (190 g) sugar
- 1 lg egg
- 1 C (100 g) blanched, floor almonds**
- 3 C (375 g) flour
Instructions
Cream collectively butter and sugar; beat in egg. Add almonds and flour; combine nicely. Let relaxation in a single day. Press into sandkaker or small tart molds. Place on a baking sheet; bake at 350°F (176°C), about 12–quarter-hour, or till barely brown on the edges. Cool about 7–10 minutes earlier than eradicating from tart pans; cool on a wire rack.
*Don’t substitute margarine, as the flavour depends on good high quality butter.
**Ideally, blanch and grind the almonds the day earlier than.
- Prep time: 45 minutes.
- Cook dinner time: quarter-hour.
- Makes 36 cookies, relying on mildew dimension; serving dimension is 2 cookies.
