|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Almonds||3⁄4 Cup (12 tbs), blanched|
|All purpose flour||1 Cup (16 tbs)|
In medium bowl, with spoon, blend butter, sugar, salt, egg white, and almond extract until smooth and well combined.
Add ground almonds and flour; mix until smooth.
(If dough is very stiff, mix with hands.) Wrap dough in waxed paper; refrigerate 1 hour.
Preheat oven to 375F.
For each tartlet, use 1 teaspoon dough.
Press dough evenly into 2-by-1/2-inch tartlet pans.
Set tartlet pans on cookie sheet; bake about 10 minutes, or until golden-brown.
Let cool on wire rack 10 minutes.
With small spatula, gently remove tartlets from pans.
Let cool completely before filling.
Note: Tartlet Shells may be made day before and stored in an air-tight container.Makes 65.