Almond Shells

1. 1

   Cream butter with sugar until light and fluffy.

2. 2

   Add almonds, extract, egg and yolk to butter and mix thoroughly.

3. 3

   Gradually stir in flour until dough is smooth enough to handle.

4. 4

   Knead for a minute or two, until smooth, on a lightly floured board.

5. 5

   Wrap in waxed paper and chill for 2 hours.

6. 6

   Using a generous amount of butter, grease small fluted tart-shell pans.

7. 7

   Press an even layer of dough into each pan, making sure that you press it firmly into all the identations.

8. 8

   Bake in preheated 375 oven for about 15 minutes, or until a pale golden sand color.

9. 9

   Invert over rack and tap bottom of mold gently with a spoon or rub with a cool damp cloth until tart slips out.

10. 10

    Cool completely and serve plain or filled with whipped cream and a dab of jam or jelly.

* Per serving · 4 servings · Values may vary.

No additional tips available.