Almond Tarts (AKA Almond Tea Cakes)

There are plenty of recipes available for these, but this is the one I use. Having it written in weights makes it quicker to make! Another timesaver: Trader Joe’s carries blanched almonds. (We used to blanch ’em ourselves :/ ) I think this makes 3 dozen or so… I’ll find out soon, when I make ’em again!

• 1 lb. butter
• .45 sugar (1 c.)
• 2 eggs
• 2 tsp. vanilla (.03)
• 1 lb. flour (4 c.)
• 6 eggs
• 75 sugar (1 1/2c.)
• 1.40 blanched almonds (3 3/4c.) (3 c. before processing)
• 2 TBS. almond extract
• .90 confectioner’s sugar
• .20 cream

PREPARATION

1. Cream until fluffy: > 1 lb. butter > .45 sugar (1 c.)
2. Beat in, until light: > 2 eggs > 2 tsp. vanilla (.03) > 1 tsp. almond extract
3. Mix in lightly: 1 lb. flour (4 c.)
4. Press 1 TBS. of above mix into small tart shells (makes 6 dozen).
5. Next, beat until foamy: > 6 eggs
6. Add in and mix: > .75 sugar (1 1/2c.) > 1.40 ground, blanched almonds (3 3/4c.) (about 3 c. before processing) > 2 TBS. almond extract
7. Fill uncooked tart shell with mix. Bake at 325 degrees for 17-20 minutes. Remove from tins immediately. Frost when cool with: > .90 confectioner’s sugar > .20 cream