I recently made my scrumptuous almond shortbread and Frank commented that it was similar in taste (not form) to his mother’s sandtaler. I’d never heard of such a thing so made him explain it. Frank’s basic direction was to shape the dough into a log, roll it in sugar and slice the cookies before baking. Simple enough, why not?
Oh My God, it’s sooooo good. Better than almond shortbread. Better than almost any sweet biscuit ever made, EVER.
Though I’m not following any official sandtaler recipe, I’m calling it sandtaler anyway. So here’s Laura’s Sandtaler Recipe:
- 220 grams of room temperature butter
- 1/2 cup sugar
- 1 teaspoon of vanilla extract.
- 2/3 cup Almond Meal
- 1 1/3 cup flour
- 4 Tablespoons cornstarch
- a dash of salt.
3) Mix well but don’t overwork.
4) Roll dough into a log, wrap in cling film and refrigerate until firm (a couple hours is plenty).
5) Remove dough from fridge, roll in sugar and slice into 1 cm thick disks.
6) Put disks (I ended up with 24) on baking trays lined with wax paper.
7) Bake at 150 C (300 F) for 45-55 minutes, until just about to start browning.
8) Cool for 5 minutes then place biscuits on a cooling rack until totally cool.
9) Store in an airtight container.
I have to say, my mother-in-law is really on to something, they are even better (which I didn’t think was possible) than my almond shortbread.
For the record, a taler is an old German coin. The disk form of these cookies obviously reminded someone of money.