Sandbakkels (Norwegian Almond Cookies) – a delicious recipe with butter, shortening, sugar, egg, egg yolk, almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together butter, shortening, and sugar.
2
Add egg, egg yolk, and almond extract. Beat until well mixed.
3
Add flour until you have a fairly stiff dough.
4
Refrigerate for 1 hour.
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
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
Bake at 350 degrees for about 10 minutes or until lightly brown.
8
Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
1089
kcal
Calories
53
g
Fat
137
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup butter, 1/2 cup shortening, 1 cup sugar, 1 egg, and more.
Yes, Sandbakkels (Norwegian Almond Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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