Cut the butter into the flour. Small lumps will form. You may have to
adjust the amount of flour to get the lumps
(3/4 cup + 2 tablespoons) butter
(2 cups) all-purpose flour
(1 cup) almond flour
(1/2 cup) sugar
Add the almonds, egg and sugar to the mix and blend. The dough should
have a "dryish" sandy appearance.
Let the dough rest in the refrigerator for an hour or so.
Pre-heat the oven to 175C/350F.
tart tins with food release. This is especially important
if the tins are new, as it can sometimes be really hard to get the
coockies out. Press the dough firmly into tins and place
them onto a baking tray in the middle of the oven for
12-15 minutes. The coockies should bake until they are slightly brown
around the edges. Remove them from the oven and let them cool
7-10 minutes in the tins. Before
the coockies have had time to cool they are very brittle so they will
easily fall apart.
Remove the cookies from the tins, and allow them to cool
These cookies can be served plain, or with whipped cream and various
sweet berries. Yummi!
There are several different shaped tart tins available. The link above
is just one example.
If you have trouble getting the Sandcoockies out of the tins, don't get
discouraged. The first time my mother made these we had a really
hard time getting them out of the tins. If there had beena
camcorder available the video would easily take first place in
"America's funniest home videos". Remember, if your Sandcoockies break
you can always make "TilslÝrte bondepiker"