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 Sandkaker (Sandcookies)

  • 200g (3/4 cup + 2 tablespoons) butter
  • 250g (2 cups) all-purpose flour
  • 100g (1 cup) almond flour
  • 1 egg
  • 100g (1/2 cup) sugar
Cut the butter into the flour. Small lumps will form. You may have to adjust the amount of flour to get the lumps
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.
Prepare your 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 for 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 completely
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"

Sandbakelse
By Jeff the quiet (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons