Almond Sandbakkels Recipe

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2 votes | 1216 views

Beatrice Ojakangas' Great Holiday Baking Book

A true Scandinavian Classic that is baked in a tiny fluted tin

Wonderful for the Holidays

Prep time:
Cook time:
Servings: 48 cookies
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Ingredients

Cost per serving $0.09 view details

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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Nutrition Facts

Amount Per Serving %DV
Serving Size 17g
Recipe makes 48 servings
Calories 80  
Calories from Fat 39 49%
Total Fat 4.51g 6%
Saturated Fat 2.51g 10%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 3mg 0%
Potassium 19mg 1%
Total Carbs 9.03g 2%
Dietary Fiber 0.3g 1%
Sugars 4.4g 3%
Protein 1.0g 2%
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Comments

  • Jeannie Zastawny
    October 25, 2010
    They are generally served plain but I do sometimes dust them with confectioners' sugar.

    Jeannie
    • Ambreen
      October 24, 2010
      This sounds lovely.Are they served plain or filled with something?Thanks for sharing!

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