Here's the recipe I promised you, for the almond shortbread. It can be pressed into individual fluted tins - but make sure they are *very* well buttered - or just pressed into one large tin and scored into squares or sticks. This is a very rich and delicious cookie - and it freezes well.
You really should try to use a grinder for the almonds - a food processor won't give the same texture. As it's a fairly small amount of almonds in this, you might get away with it - but if you have a grinder, definitely use that.
Almond Shortbread
100 g margarine
150 g unsalted butter
150 g sugar
30 almonds, ground
1 tsp almond extract
360 g all-purpose flour
Place margarine and butter in a bowl at room temperature for at least one hour before baking. Then, beat it with the sugar until it's soft and fluffy. Add the almond extract and the ground almonds. Finally, stir in the flour.
Press into well greased tins, and bake at 225°C for about 7-8 minutes.
Recipe in Swedish:
Mandelmusslor
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