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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is a recipe I found on a Web site awhile back but don't remember which one. grrr. old age strikes again. Just a note Zandbakeiser tins are little tart tins 2 to 3 inches in diameter with fluted edges, but if you don't want to go out and spend a bunch of money on this just use your mini muffin pans they work just fine. I make these as gifts, for weddings, and so darned many family events. they are delicious are eaten so fast it amazes me every time. Ingredients:
1 cup butter, softened |
2/3 cup sugar |
1 large egg white |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
2 cups all-purpose flour, divided |
1/4 cup blanched almond, finely ground |
Directions:
1. Beat butter and sugar together in large bowl until light and fluffy. Beat in egg white, vanilla and almond extract until well blended. Gradually add 1 1/2 cups flour and almonds. Beat until well blended. Stir in enough remaining flour with a spoon to form soft dough. Form dough into 1 inch thick square; wrap in plastic and refrigerate until firm, 1 hour or overnight.
2. Preheat oven to 375 degrees F. Press rounded teaspoonfuls of dough into greased sandbakelser tins* or mini muffin cups. Place tins on baking sheet. Bake 8 to 10 minutes or until cookie shells are lightly browned. Cool cookies in tins 1 minute.
3. Carefully loosen cookies from tins with point of small knife. Invert tins over wire racks; tap lightly to release cookies; cool completely (cookies should be shell-side up). Repeat with remaining dough; cool cookie tins, or muffin cups between batches.
4. Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.
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