INGREDIENTS

  • 1 C + 1 T (250 g) butter*
  • 1 C (190 g) sugar
  • 1 lg egg
  • 1 C + 3 T (100 g) blanched, ground almonds**
  • 3 C (375 g) flour

36
sandkaker

45 mins
Prep Time

15 mins
Cook Time

60 mins
Total Time

GUIDE / INSTRUCTIONS

  • Cream together butter and sugar; beat in egg.
  • Add almonds and flour; mix well. Let rest overnight.
  • Press into sandkaker or small tart molds.
  • Place on a baking sheet; bake at 350°F (176°C), about 12-15 minutes, or until slightly brown at the edges.
  • Cool about 7-10 minutes before removing from tart pans; cool on a wire rack.

* Do not substitute margarine, as the flavor relies on good quality butter.
** Ideally, blanch and grind the almonds the day before.

  • Rest time: overnight.
  • Makes 36 sandkaker, depending on mold size.

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