This is a print preview of "Almond Sandbakkels" recipe.

Almond Sandbakkels Recipe
by Jeannie Zastawny

Almond Sandbakkels

Beatrice Ojakangas' Great Holiday Baking Book

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

Wonderful for the Holidays

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 48 cookies

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