Almond Shells Recipe
- 1 cup (½ pound) unsalted butter
- ¾ cup sugar
- 1¼ cups blanched almonds, finely ground
- 1 teaspoon almond extract
- 1 whole egg
- 1 egg yolk
- 2½ to 3 cups flour
- Whipped cream, jelly or jam
- Cream butter with sugar until light and fluffy. Add almonds, extract, egg and yolk to butter and mix thoroughly. Gradually stir in flour until dough is smooth enough to handle.
- Knead for a minute or two, until smooth, on a lightly floured board. Wrap in waxed paper and chill for 2 hours.
- Using a generous amount of butter, grease small fluted tart-shell pans. Press an even layer of dough into each pan, making sure that you press it firmly into all the identations.
- Bake in preheated 375° oven for about 15 minutes, or until a pale golden sand color. Invert over rack and tap bottom of mold gently with a spoon or rub with a cool damp cloth until tart slips out.
- Cool completely and serve plain or filled with whipped cream and a dab of jam or jelly.
