Mandeltorte Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| 1 egg yolk, lightly beaten | ||
| 1/2 cup very finely chopped blanched almonds | ||
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 1 cup heavy cream, whipped and sweetened, or other fillings for tarts | ||
Directions
Cream butter until light and fluffy.
Beat in sugar.
Add egg yolk, almonds, and flour.
Mix well and chill.
Rub small fluted muffin or tart pans lightly with butter or margarine.
Roll dough on a lightly floured board to 1/8 inch thickness.
Cut into rounds to fit pans and press dough lightly into pans.
Bake in preheated moderate oven (325°F.) for 10 minutes.
Let tarts cool in pans.
Fill with sweetened whipped cream or other tart fillings.
Beat in sugar.
Add egg yolk, almonds, and flour.
Mix well and chill.
Rub small fluted muffin or tart pans lightly with butter or margarine.
Roll dough on a lightly floured board to 1/8 inch thickness.
Cut into rounds to fit pans and press dough lightly into pans.
Bake in preheated moderate oven (325°F.) for 10 minutes.
Let tarts cool in pans.
Fill with sweetened whipped cream or other tart fillings.
Chef
