Best Norwegian Almond Cookies Recipes
SANDBAKKELS (NORWEGIAN ALMOND COOKIES)
This is a traditional Norwegian cookie. It is made by pressing the dough into Sandbakkel tins. If you don't have sandbakkel tins, miniature fluted tartlet pans would work as well. If you google "Sandbakkel tins", you will see what they look like. Recipe from my hometown's Centennial Cookbook.
Provided by Izzblizz
Categories Dessert
Time 2h10m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Cream together butter, shortening, and sugar.
- Add egg, egg yolk, and almond extract. Beat until well mixed.
- Add flour until you have a fairly stiff dough.
- Refrigerate for 1 hour.
- Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell).
- To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin.
- Bake at 350 degrees for about 10 minutes or until lightly brown.
- Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
- Makes about 5 dozen.
Nutrition Facts : Calories 1029.5, Fat 60, SaturatedFat 29.2, Cholesterol 177.7, Sodium 278.9, Carbohydrate 111.8, Fiber 2.5, Sugar 40.4, Protein 11.8
NORWEGIAN ALMOND COOKIES
I have not yet made these cookies, but the person who gave me the recipe said these are very good. I am posting the recipe here for safe keeping. I just bought a cookie press so I will hopefully be making these soon.
Provided by Debaylady
Categories Dessert
Time 27m
Yield 66 cookies, 66 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter in a large mixing bowl.
- Gradually add powdered sugar, beating until light and fluffy.
- Sift almonds through a colander or coarse sieve; add to creamed mixture, mixing until well blended.
- Add lemon juice and egg, mixing well.
- Gradually blend in the flour, stirring well.
- Press dough into a cookie press.
- Press cookies 2 inches apart onto ungreased cookie sheets, using the discs you desire.
- Bake at 400 degrees for 7-10 minutes.
- Remove to wire racks to cool.
- Store in airtight containers.
- Yield: 5 1/2 dozen.
Nutrition Facts : Calories 46, Fat 3.3, SaturatedFat 1.4, Cholesterol 8.8, Sodium 23.1, Carbohydrate 3.5, Fiber 0.3, Sugar 1, Protein 0.9
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