Sandbakelser I Food
SANDBAKELSER I
This is an old Swedish recipe. Use with sandbakelse molds.
Provided by SCHLETTE
Categories World Cuisine Recipes European Scandinavian
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Finely grind the almonds in a food processor.
- In a medium bowl, cream the butter and sugar together. Mix in ground almonds and egg white. Stir in the flour. Roll dough into 1 inch balls and press into the sandbakelse molds to form a thin coating. Place molds on a baking sheet and bake for 12 to 15 minutes. Cool slightly before removing from molds. Gently tapping the molds on the counter will help to loosen the cookies.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 18.2 g, Cholesterol 20.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 57.8 mg, Sugar 8.5 g
SANDBAKKELSE (SAND TARTS)
Translated from Norwegian, the name of these cookies is "'sand tarts." They're most attractive if baked in authentic sandbakkelse molds, which can be purchased online or in a Scandinavian import shop. Most any decorative cookie mold will do, though, and the interesting shapes will make these tarts the focus of your cookie tray. —Karen Hoylo, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen
Number Of Ingredients 6
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts. Blend in flour. Cover and chill for 1-2 hours or overnight. Preheat oven to 375°. Using ungreased sandbakkelse molds, press 1 tablespoon dough into each mold. Bake cookies in molds until they appear set and just begin to brown around the edges, 10-12 minutes. Cool cookies for 2-3 minutes in molds. When cool to the touch, remove from molds. To remove more easily, gently tap with a knife and carefully squeeze the sides of the mold.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 26mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
SANDBAKELSER I
This is an old Swedish recipe. Use with sandbakelse molds.
Provided by SCHLETTE
Categories Scandinavian Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Finely grind the almonds in a food processor.
- In a medium bowl, cream the butter and sugar together. Mix in ground almonds and egg white. Stir in the flour. Roll dough into 1 inch balls and press into the sandbakelse molds to form a thin coating. Place molds on a baking sheet and bake for 12 to 15 minutes. Cool slightly before removing from molds. Gently tapping the molds on the counter will help to loosen the cookies.
Nutrition Facts : Calories 161.8 calories, Carbohydrate 18.2 g, Cholesterol 20.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 57.8 mg, Sugar 8.5 g
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3/5 (5)Servings 36Cuisine ScandinavianCategory Cookie, Sweet, Baking, Dessert
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3/5 (5)Servings 36Cuisine ScandinavianCategory Cookie, Sweet, Baking, Dessert
- Combine all ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour; beat at low speed until well mixed. If dough is too soft, cover; refrigerate at least 2 hours until firm.
- Press 2 to 3 teaspoons dough evenly into each 3-inch sandbakkel mold. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
- Remove cookies from molds by tapping on table or loosening with knife. Cookies can be served plain or filled with fresh fruit, fruit filling, pudding or whipped cream.
SANDBAKELSE - WIKIPEDIA
Sandbakelse or 'Sandbakkels' (meaning sand tarts), 'Sandkaker' 'Hiekkahentuset' are a Nordic baking tradition. They are a Christmas tradition in many families.. …
From en.wikipedia.org
Main ingredients Flour, butter, sugar, and finely … Type Sugar cookiePlace of origin NorwayAlternative names Sandbakkels, sandkaker
From en.wikipedia.org
Main ingredients Flour, butter, sugar, and finely … Type Sugar cookiePlace of origin NorwayAlternative names Sandbakkels, sandkaker
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Instructions Checklist. Step 1. Season 2-1/2-inch sandbakkel molds, if necessary.*. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 …
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Servings 60Calories 85 per servingTotal Time 54 mins
- Season 2-1/2-inch sandbakkel molds, if necessary.* In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat till combined, scraping sides of bowl occasionally. Add the egg; beat till well combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour till dough no longer sticks to fingers when handled. If necessary, cover and chill about 1 hour or till dough is easy to handle.
- Evenly press about 2 teaspoons of dough in the center of each seasoned sandbakkel mold. Press dough in an even, very thin layer along the bottom and up the sides. Place molds on a cookie sheet. Or press dough into 1-3/4-inch tart tins or muffin cups, making sure no dough extends over edges of the molds. Place the molds on a large baking or cookie sheet.
- Bake in a 350 degree F oven for 9 to 11 minutes or till edges are firm and very lightly browned. Remove from oven. Turn over each mold; cool on cookie sheet for 5 minutes. Gently tap on the bottom of the molds and carefully remove the sandbakkels. Transfer cookies to a wire rack; cool. If you like, fill the shells with a few fresh berries. Makes about 60.
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Sandbakkels are a traditional Norwegian holiday cookie made with a crumbly dough that resembles "sand," thus the name. They're also called sandbakelse or sandkaker, …
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- In a large mixer bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup sugar and beat until well combined. Add egg yolk and almond extract. Beat until thoroughly combined. Beat or stir in the flour.
- Season 2-1/2-inch sandbakkelse molds, if necessary. Place about 2 teaspoons of dough in center of each seasoned mold. Press dough in an even, very thin layer along the bottom and up the sides. Place molds on a cookie sheet. (Or, shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Using a cookie stamp or bottom of a glass dipped in sugar, flatten balls to 1/4-inch thickness.)
- Bake in a 375 degree F oven 8 to 9 minutes or until edges are lightly browned. Cool molded cookies in molds on a rack. To remove, invert the molds and tap lightly. If necessary, loosen edges of cookies. Cool completely on a wire rack. For stamped cookies, after baking remove to a wire rack to cool completely. Makes 24 cookies.
SANDBAKELSER (SAND TARTS) RECIPE | MYRECIPES
Prep and Cook Time: about 1 1/4 hours. Notes: These cookies, traditionally baked in small, fluted tart pans, are available where specialty or Scandinavian bakeware is sold. Use either blanched or skin-on almonds; almonds with skin result in slightly speckled cookies. You can store the cookies airtight for up to 3 days.
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Categories: Cookies Dessert Holiday food Minimal instructions Tags: Christmas cookies Holiday cookies Norwegian food sandbakelse sandbakkels sugar cookies Post navigation « Chocolate Frosting. Thumbprint Cookies » 6 thoughts on “ Sandbakkels ” Diane B. says: October 2, 2013 at 9:14 am These I love! I’ll have to dig out my recipe and compare. I …
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Preheat oven to 350 degrees F (175 degrees C). Finely grind the almonds in a food processor. In a medium bowl, cream the butter and sugar together. Mix in ground almonds and egg white. Stir in the flour. Roll dough into 1 inch balls and press into the sandbakelse molds to form a thin coating. Place molds on a baking sheet and bake for 12 to 15 ...
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