Norwegian Sandbakkels
Sandbakkels are traditionally served around the holidays and on special occasions. Joyce and Gordon’s recipe came from a Norwegian family friend who lives in Oslo and translated it from the original Norwegian.
Ingredients
1/2 cup sugar
2 Tbsp. powdered sugar
2 Tbsp. brown sugar
1/2 cup (1 stick) butter
1/2 cup margarine
1 egg
1/2 tsp. salt
1 tsp. almond extract
2 cups flour
Fillings (optional): whipped cream and lingonberries (pictured), chocolate ganache, lemon curd
Directions
Heat oven to 375 degrees. Mix the three sugars, butter and margarine. Add egg, salt, and almond extract; stir. Add flour and mix until incorporated.
Press into sandbakkel forms with well-floured fingers; brush out excess flour.
Bake for 8 to 10 minutes, or until golden brown on edges. Gently remove from tins and allow to cool completely.
Fill with fillings of choice, or serve plain. Makes 3 to 4 dozen, depending on the size of forms you use.
Suggestions
These delicate cookies can be filled (or not) with whipped cream and lingonberries (pictured), chocolate ganache, or lemon curd.
Edible in your mailbox
