- 4
Ingredients
- 3/4 cup unsalted butter at room temperature
- 2/3 cup sugar
- 1 cup blanched almonds, pulverized or ground
- 1 teaspoon almond extract
- 1 egg
- 2 cups all-purpose flour
Preparation
Step 1
In a large bowl, cream the butter and sugar until light and fluffy. blwnd in the pulverized almonds, almond extract and the egg. Stir in the flour. Turn the dough out onto a lightly floured surface and knead until smooth. Add a bit more flour if needed to make a stiff dough. Gather into a ball. Chill for 30 minutes.
Preheat the oven to 375 degrees. Lightly butter fluted tart molds, 2 1/2 to 3 inches in diameter. Pinch off parts of the dough and, using your thumbs, press into the tart pans to make a thin, even layer. Bake for 12 to 15 minutes or until golden.
To remove from the molds when still warm, turn the molds upside down and tap gently with a spoon to loosen, or place a cold, wet towel over the inverted molds. Remove from the molds and cool.