Prep 30 mins
Cook 10 mins
This is a recipe I found on a Web site awhile back but don't remember which one...grrr...old age strikes again. Posting this for ZWT II 2006 Scandinavia. 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.
- 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
- 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.
- 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.
- 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.
- Serve cookies shell-side up. Store tightly covered at room temperature or freeze up to 3 months.