Norwegian Sandbakkels – Almond Butter Cookie Cups are the perfect vehicle to stuff with anything. Eaten plain or stuffed with anything from berries to nutella, they are delicious!
We may be closer to Easter than we are to Christmas, but these traditional Christmas Norwegian cookies will taste just as good at Easter.
There are two types of these Norwegian Almond Butter Cookies. One is called Sandbakkelse and are baked into your average circular cookie shape and decorated with colored sugar. Then there are these Sandbakkels. Wow, what a difference one letter makes. These are baked into mini tart shells and can be filled with a variety of fillings, although they are often eaten plain as well. Sometimes it’s just fresh berries or custard and berries or even lemon curd.
I was so excited to make these because it gave me an opportunity to utilize my mini tart shells. Whenever we make a purchase, we want to make sure we are getting use out of what we purchase. Well I have only used these once before when I made these Smoked Gouda Tarts, so I was over the moon to get to use them again.
I hope you have enjoyed this week’s exploration into Scandinavian cuisine as much as I did. Let’s review this week’s as well as some other Scandinavian recipes from the past you might like to try.
- Turnbrod – Swedish Rye Wraps
- Skagenrora – Swedish Shrimp Salad
- Uppakra – Swedish Potato Cookies
- Blotkake – Norwegian Cream Cake
- Viking Brown Bread
- Lefse – Potato Flatbread
- Fjelbrod – Whole Grain Quickbread
IN THE MAKING
Norwegian Sandbakkels – Almond Butter Cookie Cups
- 1 cup softened butter
- 1 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 2 teaspoons almond essence
- 2 1/4 cups all purpose flour
- To make the dough, combine butter, sugar and salt in the bowl of an electric mixer.
- Add egg and almond essence. Mix until thoroughly combined.
- Add flour and mix until thoroughly combined.
- Wrap in plastic wrap and refrigerate for one hour.
- Preheat oven to 350 F.
- Take small piece of dough and press in between your two hands to flatten.
- Press dough into mini tart shells.
- Bake for 10 minutes. Rotate tray and bake for another 5 minutes.
- Leave to cool for a few minutes.
- Remove from shells by turning upside down and tapping the back with a wooden spoon.