Sandbakkels (Norwegian Almond Cookies)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Yields:
-
5 dozen
ingredients
- 1 cup butter
- 1⁄2 cup shortening
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon almond extract
- 3 3⁄4 cups flour
directions
- 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.
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