Step 1

In the bowl of a stand mixer, cream butter until soft.

Step 2

Add sugar and mix until well incorporated.

Step 3

Add the egg, vanilla and almond extracts. Beat at medium speed, scraping the bowl often, until well mixed.

Step 4

Sift flour and add gradually together with a pinch of salt. Mix until incorporated and the dough comes together.

Step 5

Gather the dough together, flatten into a disk, wrap in plastic, and chill for 1 hour.

Step 6

Preheat the oven to 350° F (180°C).

Step 7

Using ungreased sandbakkelse tins, place 13 g of dough into the center of each tin and use your thumb to flatten the dough into the tin.

Step 8

Rotating the tin as you go, press the dough evenly working from the center of the tin up the sides. It should be fairly thin and consistent on the sides and bottom. Scrape off the excess dough from the top of the tin on a cookie sheet and bake in the preheated oven for 12-13 minutes, or until slightly golden. Bake 1 cookie sheet at a time.

Step 9

Remove from the oven and place the tins on a rack to cool. Allow to cool for a couple of minutes, then carefully invert the tins onto a work surface and give a little tap to release the cookies from the tins. Be gentle, they are very delicate.