According to the Norwegian pre-Christmas tradition one should have at least seven types of cookies for Christmas. It can be quite a challenge to make the cakes all by yourself, so invite your family and friends for a workshop when you want to make these delicious cookies.
In the series Seven Types of Christmas Cakes, ThorNews presents “Sandkaker” (English: Sand Cookies).
7 oz butter (200 grams)
8.8 oz flour (250 grams)
3.5 oz almonds, peeled and ground (100 grams)
3.5 oz sugar (100 grams)
Preheat oven to 175 º C (350 Farenheit).
Crumble butter and flour. Add the almonds, eggs and sugar. Mix together and let it rest for an hour in the refrigerator.
Press the dough into the sand cake molds (See picture). Bake the cookies in oven for 10-15 minutes and let them cool upside-down. The cakes will eventually loosen from the molds.
Store in an airtight box.
- See also: Seven Types of Christmas Cakes: “Fattigmann“
Text by: Anette Broteng Christiansen, ThorNews
Photos from the top: Aperitif,no, Gingerbreadsnowflakes.com
Categories: Culinary Surprises, Culture, History, Recipes, Traditional Food
Takk for maten./Thanks for the food.
Deb, The Sandakaker look like sandbakkels/sandbakles to me, Are they the same cookie or do they just look the same?