1. Preheat oven to 375°F. 2. Sift flour and salt. 3. In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds. 4. Add sugar and beat until fluffy. 5. Add egg yolks and vanilla; beat well. 6. Add dry ingredients to beaten mixture and beat until well combined. 7. Cover and chill 1 hour. 8. For almond paste filling: 9. Beat egg whites and cream of tartar until soft peaks form. 10. Gradually add powdered sugar, beating until stiff peaks form 11. Fold in ground almonds. 12. Set aside. 13. On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness. 14. Cut into 3 inch circles (I use a glass). 15. Place 1 rounded teaspoon of the almond filling in center of each. 16. Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed. 17. Place 2 inches apart on a cookie sheet, no need to grease, I do however use parchment paper. 18. Bake for 10 to 12 minutes. 19. Remove and let cool on wire rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
