Ingredients
- 2 egg yolks
- 2 egg whites
- 250 gr all purpose flour
- 170 gr butter
- 130 gr almonds
- 100 gr sugar
- 65 gr powdered sugar
- 4 gr vanilla
- 1 gr salt
- 1 ml cream of tartar
and cream of tartar until soft peaks form(tips curl). Gradually add powdered sugar, beating until stiff peaks form(tips stand straight). Fold in ground almonds. Set aside. On a lightly floured surface, roll the dough to 0 cm thickness. Cut into 8 cm circles. Place about 1 rounded teaspoon of the almond filling in center of each. Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed. Place 5 cm apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to dozen minutes. Remove; cool on wire rack.
