I've been trying to replicate a tart that I tried 14 years ago. Still haven't cracked it but the misses still taste great; like this one. —Christopher Reed Cryar
light brown sugar, sifted
vanilla sugar, softened
sliced almonds, toasted & ground
In This Recipe
Beat butter until light & fluffy; gradually add sugars, beating well after each addition. Add egg, beating for a minute. Fold in 1-cup almonds & almond extract. Mix well. Place on foil & refrigerate for one hour.
Shape into a log approximately 8”long & 2” in diameter. If desired, cover log with additional almonds. Carefully wrap in aluminum foil & place in freezer. To serve, let stand at room temperature for 10 minutes, cut into slices & frost with whipped cream.