In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg and almond extract until well combined.

Gradually mix in the flour, stirring until a soft dough forms.

Wrap the dough in plastic wrap and chill for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Press small portions of the chilled dough into the sandbakkel tins, pressing thinly and evenly across the bottom and up the sides.

Place tins on a baking sheet and bake for 10–12 minutes, or until the edges just begin to turn golden.

Remove from oven and let cool slightly before gently loosening cookies from tins.

Serve plain or fill with your favorite jam, whipped cream, or ganache.