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Sandbakkelse (Sand Tarts)

2 cups sifted all-purpose flour
1/3 cup (about 2 oz.) blanched almonds
1/3 cup (about 2 oz.) blanched almonds
3/4 cup sugar
1 egg, beaten

Set out sandbakkelse molds and cookie sheets.

Measure and set aside flour. Chop very finely and set aside almonds

Cream together butter and extract until butter is softened. Add
sugar gradually, creaming just until blended. Blend in egg.

Add the flour in fourths, blending well after each addition. Blend
in the chopped almonds. Chill dough in refrigerator.

Remove a portion of the dough from refrigerator and return remaining
dough to continue chilling. Place about two teaspoons dough in each
mold. Using the thumb, firmly press dough into each mold, coating
the bottom and sides evenly. Place molds on the cookie sheets.
Repeat with the remaining dough.

Bake at 375 degrees F 6 to 8 minutes, or until sand tarts are golden

Immediately invert molds onto a smooth surface. Cool slightly. To
remove sand tart from mold, hold the mold in the hand and tap
lightly but firmly with the back of a spoon. Remove pan and place
sand tarts on a smooth surface to cool completely.

Serve sand tarts inverted. Or turn sand tarts right side up and
fill with jam, jelly, or whipped cream.


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