Sand cake with exquisite almond flavor that literally melts in the mouth. This perfect texture is achieved due to the large the amount of butter in the composition. Mix it with sugar flour and ground almonds, adding vanilla and almond extracts for more taste. Garnish the cake with whole almonds so that then cut it like pizza into thin triangles, and on each lay by nut. Korzh is very easy to prepare and will become a decoration for any сладкого стола. 
Time: 1 hour. 45 minutes Complexity: Easy Quantity: 18pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.5 tbsp. raw almonds with peel + about 18 pcs. whole almonds for decoration
- 2/3 Art. sugar + optionally for sprinkling
- 200 gr. butter, softened, sliced into pieces
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 0.5 tsp fine salt
- 1.5 tbsp. flour
- Protein 1 large egg, whipped
- Special equipment: corrugated tart form with removable bottom with a diameter of 22 cm.
Recipes with similar ingredients: almonds, sugar, butter, vanilla extract, almond extract, premium flour, eggs
Recipe preparation:
- Preheat the oven to 160 ° C. In a food processor, mix and chop 0.5 tbsp. nuts with sugar, so that the mixture resembles a large sand. (If a couple of small pieces of nuts remain, this ok.) Add butter, vanilla, almond extract and salt and whisk until a creamy mass is obtained. Add flour and keep whisking to knead soft dough.
- Put the dough in a tart plate and spread it evenly pastry shovel. Dip the shoulder blade in a small amount warm water to make the surface of the dough smooth and even. Cover and freeze to make the dough solid, about 20 minutes.
- Place the pan on a baking sheet and coat the surface of the dough with a fork. Sprinkle generously with sugar on top of the cake. Mix the whole leftover almonds with egg white. Then evenly distribute and press the nuts into the dough along the walls of the mold. Bake until golden crusts, about 1 hour 10 minutes.
- Cool the shortbread in the mold on the wire rack for 10 minutes. Carefully remove the mold ring and use a sharp knife to cut the cake into slices, so that each had a nut. Cool completely on a wire rack. (Or serve sand cake as one big cookie. Fully cool the shortbread cookies in the mold and remove the mold ring from it. Cut the shortbread cookies into the desired pieces.) Serve. Keep in tightly closed containers up to 5 days.
