Using your hands or a pastry cutter, cut the butter into the flour. Small, gravel sized clumps should form.
Next, add the almonds, egg and sugar to the mix and blend until small clumps resembling sand appear.
Place the cookie dough in the refrigerator for an hour.
After an hour, pre-heat the oven to 175C/350F.
Press the dough firmly into tartlet tins.
Place the tartlet tins onto a baking sheet in the middle of the oven for 12-15 minutes, or until slightly brown around the edges.
After the cookies have baked, remove them from the oven and allow to cool for 7-10 minutes in the metal tins. Do not try to remove the cookies before they have had time to cool as they will fall apart.
One the cookies have been removed from the tins, allow them to cool for an additional 20 minutes on a wire cooling rack.
These cookies can be served plain, or topped with whipped cream and multe berries.
Recipe by Thanks For The Food at http://thanksforthefood.com/sandkaker/