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    You are in: Home / Recipes / Sandbakkels (Norwegian Almond Cookies) Recipe
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    Sandbakkels (Norwegian Almond Cookies)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    Izzblizz's Note:

    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.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Cream together butter, shortening, and sugar.
    2. 2
      Add egg, egg yolk, and almond extract. Beat until well mixed.
    3. 3
      Add flour until you have a fairly stiff dough.
    4. 4
      Refrigerate for 1 hour.
    5. 5
      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).
    6. 6
      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.
    7. 7
      Bake at 350 degrees for about 10 minutes or until lightly brown.
    8. 8
      Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
    9. 9
      Makes about 5 dozen.

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    Nutritional Facts for Sandbakkels (Norwegian Almond Cookies)

    Serving Size: 1 (1067 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1029.5
     
    Calories from Fat 540
    52%
    Total Fat 60.0 g
    92%
    Saturated Fat 29.1 g
    145%
    Cholesterol 177.6 mg
    59%
    Sodium 278.9 mg
    11%
    Total Carbohydrate 111.8 g
    37%
    Dietary Fiber 2.5 g
    10%
    Sugars 40.4 g
    161%
    Protein 11.8 g
    23%

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