Mandelmusslor (Swedish Almond Tart Cookies)

Method7 steps

1. 1

   Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream butter (1/2 cup) and sugar (1/2 cup) together until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

   Uses 1/2 cup unsalted butter (room temperature) · 1/2 cup granulated sugar

2. 2

   Step 2: Finely grind the cup of blanched slivered almonds (1 cup) in a food processor. Add the egg (1) to the creamed butter and sugar, followed by the ground almonds, salt (1/2 teaspoon) and almond extract (1 teaspoon); mix until incorporated.

   Uses Creamed butter and sugar · 1 large egg · 1 cup blanched slivered almonds, finely ground · 1/2 teaspoon fine sea salt · 1 teaspoon almond extract

3. 3

   Step 3: Add the flour (2 cups) and mix on low until just combined.

   Uses Almond, egg and butter mixture · 2 cups all-purpose flour

4. 4

   Step 4: Remove the bowl from the mixer and knead the dough gently with your hands inside the bowl for a minute or two until it all comes together into a cohesive whole. Remove the dough from the bowl and place on a large sheet of plastic wrap. Wrap tightly and chill dough for at least 30 minutes.

   Minimum almond tart dough chill · 30 minUses Just-combined almond tart dough

5. 5

   Step 5: Preheat the oven to 375°F / 190°C and line a rimmed baking sheet with parchment. Have about 25 small tart tins ready. Take a walnut-sized piece of chilled dough and press it evenly into a tin, about ⅛ inch thick, with the top edge level. Continue filling tins; keep unused dough chilled.

   Uses Some chilled almond tart dough

6. 6

   Step 6: Place 8-10 filled tart pans on a rimmed baking sheet lined with a piece of parchment paper and slide them in the oven for 12-15 minutes or until they are light golden brown in color.

   Bake each 8–10-tart batch until light golden · 15 minUses One batch of 8–10 dough-lined tart tins

7. 7

   Step 7: Let each batch cool until the tins can be handled, then gently tip, wiggle or tap to release the tart shells. Cool completely on a rack. Repeat shaping and baking with the remaining dough, 8–10 tins per baking sheet, making about 25–30 tarts. Serve plain, or add a separately prepared sweet filling only just before serving so the shells stay crisp.

   Uses Baked almond tart shells · Remaining chilled almond tart dough