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  • Almond Sandbakkels

    2 votes
    Almond Sandbakkels
    Prep time:
    Cook time:
    Servings: 48 cookies
    by Jeannie Zastawny
    229 recipes
    		 >
    Beatrice Ojakangas' Great Holiday Baking Book A true Scandinavian Classic that is baked in a tiny fluted tin Wonderful for the Holidays

    Ingredients

    • 1 cup unsalted butter
    • 1/2 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1 large egg
    • 1/2 teaspoon almond extract
    • 1 teaspoon vanilla
    • 1/3 cup blanched almonds, finely ground
    • 2 to 2 1/2 cups flour

    Directions

    1. In a large bowl, cream the butter and both of the sugars until smooth.
    2. Beat in the egg, almond extract, and vanilla until light and fluffy.
    3. Stir in the almonds and the flour
    4. Mix well
    5. Wrap the dough in plastic wrap
    6. Chill for 1 hour
    7. Preheat the oven to 350 F
    8. Butter small fancy fluted molds or sandbakkel tins
    9. Divide the dough into 4 equal portions
    10. Shape each portion into a log
    11. Cut each log into 12 equal pieces
    12. Press each piece into a sandbakkel tin using your thumbs to make a thin even shell of dough in each
    13. Place the shells on a baking sheet
    14. Bake for 10 to 12 minutes or until light golden
    15. Invert the tins onto a wire rack
    16. Let cool for 3 to 4 minutes
    17. Gently tap the bottom of each tin to remove the cookies

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    Comments

    • Jeannie Zastawny
      Jeannie Zastawny
      They are generally served plain but I do sometimes dust them with confectioners' sugar.

      Jeannie
      • Ambreen
        Ambreen
        This sounds lovely.Are they served plain or filled with something?Thanks for sharing!

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