Sandbakelser

Delicate Swedish sand tarts pressed into fluted molds and baked until pale gold.

1/3 C. Blanched Almonds
4 C. Unblanched Almonds
3/4 C. Softened Butter
3/4 C. Sugar
1 small Egg White, unbeaten
1 3/4 C. Flour

Sand Tarts

Note: In place of almonds you may use 1 tsp. vanilla and 1 tsp. almond flavoring. Put almonds through a fine knife of food grinder twice. Mix in butter, sugar, and egg white thoroughly. Stir in flour. Chill. Preheat oven to 350 degrees. Press dough into sandbakelser molds (tiny fluted forms) to form thin coating. Place on ungreased cookie sheet. Bake 12 to 15 minutes. Tap mold on table to loosen cookies, turn out. Makes 3 1.2 dozen.