This is considered a buttery cookie but looks like a miniature tart base. Sometimes it is eaten just plain without anything in it. Sometimes it is filled just before eaten with whipped cream and fruit or jam. It is normally pressed into tiny fluted tins. Tiny muffin tins would probably work just as well. My DBIL was born in Norway. He loves many of their heritage foods. This is one of them which my sister makes every year at Christmas time for him. I think if I remember correctly the name means 'Sand Tarts'. Posted for ZWT 2010. Preparation time does not include refrigeration time.
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Units: US | Metric
- 1Mix together the flour and sugar.
- 2Cut in the butter until blended.
- 3In a separate small bowl mix the water, almond extract, and egg yolk.
- 4Using a fork mix together the wet and dry ingredients into a dough.
- 5Knead until smooth.
- 6Wrap the ball well with plastic wrap and refrigerate for up to 1 hour.
- 7Preheat oven to 350 degrees.
- 8Roll dough into 1 inch balls and press with your thumb down into the cookie molds or small tart molds.
- 9Press so that the dough is all of the way up the side of the molds.
- 10Prick the unbaked tarts with a fork to keep them from puffing up and deforming during baking.
- 11Bake cookies for 15 to 20 minutes, until golden brown.
- 12Cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.
- 13Store in an airtight container until served.
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Nutritional Facts for Norwegian Sandbakkel
Serving Size: 1 (27 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 114.0
- Calories from Fat 49
- Total Fat 5.4 g
- Saturated Fat 3.3 g
- Cholesterol 22.7 mg
- Sodium 45.8 mg
- Total Carbohydrate 14.8 g
- Dietary Fiber 0.3 g
- Sugars 5.6 g
- Protein 1.4 g