Yield: 36 Servings
100 g Almonds
200 g Butter
250 g Flour
100 g Sugar
Scald and grind the almonds. Thoroughly stir the butter and flour together. Add almonds, egg, and sugar. Work the dough together, and let it "rest" for an hour in the refrigerator. Press the dough into the tart shell forms [or roll out and cut with cookie cutters]. Bake the cookies, and let them cool a little in the shells before you turn them out. These are good throughout the year. With a little whipped cream and berries or fruit they can be extra nice as a dessert or as a treat with coffee. Bake at 175C for 10-15 minutes.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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