Blanch and grind the almonds. Crumble the butter and flour together. Add the almonds, egg and sugar Mix the dough, and let it rest for an hour in the refrigerator. Press into 'sandkake' tins. Bake at 175°C for 10 - 15 minutes, and leave to cool a little before turning out of the tins. Can be served with whipped cream, berries, fruit etc.
NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no