(not for use with cookie stamps)
3/4 cup butter
1/3 cup sugar
Add, work smooth and chill:
2 egg yolks
2 cups flour
4 egg whites
1 1/2 cups powdered sugar
1 cup ground almonds
Roll out dough. Line tart tins, saving small amount of dough for tops.
Beat egg whites to peaks. Beat in sugar graduasly and add almonds.
Fill tarts 3/4 with filling. Roll out remaining dough, cut in strips and arrange in cross on tops. Press edges. Bake at 325° F for 20 minutes.
From Twenty Scandinavian Cookies
by Robin Rycraft, Peggy Rycraft, Michael
McPherson and Mary Ann Fry.
© Rycraft, Inc. 1971. Reprinted 1976.