Sand Cakes are light buttery tarts that can be filled up with berries (lingon is my fave) cream, puddings - use your imagination, or keep them plain. They are delightful that way too!
1 cup unsalted butter
1/2 cup superfine sugar
1 egg, beaten
2 cups of flour
1 tsp almond flavor
1 Tbs. almond paste
Heat the oven to 375*, and lightly grease your sand bakkel tins.
Mix up the batter as normal - butter & sugar creamed, then in goes the egg, and almond paste & extract, then the flour. The batter should be able to pull away from the bowl just a little bit when you ask it to. With floured fingers, pull off a tablespoon or so of dough, roll it into a ball and press it into the tin's bottom and sides. Do the same with the rest of the tins - just keep in mind different tins hold different amounts of dough.
Put them all on cookie sheets and pop 'em in the oven 10 - 15 min. You'll want to check them at just before 10 minutes and watch them carefully so they don't burn.
Remove from oven and let them cool a little before popping them out of their tins. Wait until they are totally cooled before you try to fill them with anything.
Makes around 30 tarts
Those look really yummy too. I hope you are having a merry christmas :)
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