Almond Tarts

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1 egg white
  • 1/2 cup Barry Farm Almonds, ground
  • 1-1/4 cups all purpose flour
  1. Cream butter, sugar, almond extract and salt in a large non-reactive bowl until fluffy.  Beat in the egg white.  Add the flour and almonds and stir until the flour is fully incorporated and moist.  Roll the dough into a ball and wrap in plastic.  Chill the dough in the refrigerator for 60 minutes.
  2. Preheat oven to 350 degrees F.  Press tablespoon sized drops of dough into fluted cookie molds.  Leave a small dip in the center.  Bake until light golden brown (10-12 minutes).  Let cool for 5 minutes and remove from molds.  Transfer to wire rack until cooled completely.  Add a drop of jam, some icing or whipped cream to the indentation for an extra special treat.

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