3/4 cup butter at room temperature
3/4 cup sugar
1 egg white
1 3/4 cup plain flour
1/3 cup blanched ground almonds
4 unblanched almonds, finely chopped

Thoroughly combine butter, sugar, and egg white. Mix in remaining ingredients in order given.

Note: you may use a few drops of pure almond extract in this recipe if desired (not too much). A very nice variation is to use a tablespoon of Amaretto di Saronno. Try a portion of the dough with one flavoring or the other, and see which you like best.

Cover dough and refrigerate for 2 hours or overnight.

After dough has chilled, preheat oven to 350°F degrees.

Using Sandbakkler cookie tins or other small cookie molds such as small tartlet pans, press chunks of dough into the bottoms and sides of each mold.

Place the molds or tins on a cookie sheet which is smaller than the size of your oven and bake for 12-15 minutes. Remove from oven and allow to cool. Turn molds upside down and tap gently until cookies are released from tins.

Submitted by: CM