Traditional Norwegian Sandbakkels Recipe

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, beaten
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • Sandbakkel tins for baking

Steps and instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
  3. Add the beaten egg, vanilla extract, and almond extract to the creamed mixture, mixing well to combine.
  4. In another bowl, combine the all-purpose flour and salt.
  5. Gradually incorporate the flour mixture into the creamed mixture, stirring until a soft dough forms.
  6. Press the dough into sandbakkel tins, ensuring it covers the bottom and sides evenly.
  7. Place the filled tins on a baking sheet and bake in the preheated oven for about 10-12 minutes, or until lightly golden.
  8. Allow the sandbakkels to cool in the tins for a few minutes, then carefully remove them and allow them to cool completely on a wire rack.

Tools for making

Recipe variations

  • Use different flavored extracts such as lemon, orange, or coconut for a variation in taste.
  • Add a touch of ground cinnamon or cardamom to the dough for a hint of spice.
  • Replace a portion of the all-purpose flour with almond flour or other nut flours for a nuttier flavor.
  • Try using whole wheat flour or gluten-free flour for a healthier or gluten-free version.
  • Add finely chopped nuts or dried fruits like raisins or cranberries to the dough for added texture and flavor.
  • For a savory twist, omit the sugar and add grated cheese or herbs to the dough.
  • Experiment with different shapes and sizes of sandbakkel tins to create unique presentations.
  • After baking, fill the sandbakkels with whipped cream, jam, or a sweet fruit filling for a delightful treat.
  • Dust the finished sandbakkels with powdered sugar or drizzle them with melted chocolate for added sweetness.

Recipe overview

Get ready to delve into the tradition of Norwegian baking with this recipe for Sandbakkels. These delightful little cookies, also known as sand tarts, are a staple in Norway especially during the Christmas season. They're shaped in special tins to give them their unique, cup-like form that's perfect for filling with your favorite sweet treats. With a delicate balance of vanilla and almond flavors, these tender, crumbly cookies are a joy to eat on their own or with a filling of your choice. Expect a lightly sweet, buttery flavor that melts in your mouth. Though they may look fancy, they are surprisingly simple to make. Just follow the step-by-step instructions and you'll have a batch of little cookie cups ready to serve! Enjoy baking and eating this little piece of Norwegian culture.

Common questions

  1. Can I use salted butter instead of unsalted butter? No, it's best to use unsalted butter in this recipe to have better control over the saltiness of the sandbakkels.
  2. Can I substitute the almond extract with something else? Yes, if you prefer, you can use additional vanilla extract instead of almond extract. The flavor will be slightly different, but still delicious.
  3. How should I store the sandbakkels? Store the cooled sandbakkels in an airtight container at room temperature. They will stay fresh for several days.
  4. Can I freeze the sandbakkels? Yes, you can freeze the sandbakkels for up to 1 month. Place them in an airtight container or freezer bag before freezing.
  5. Can I use sandbakkel tins? Yes, sandbakkel tins are specifically designed for this recipe and will give the traditional shape to the sandbakkels. If you don't have them, you can use mini tart pans or a mini muffin pan as alternatives.

Serving dishes and utensils

  • Mixing bowl - A large bowl for combining ingredients.
  • Electric mixer - Useful for creaming the butter and sugar together.
  • Measuring cups and spoons - Required for accurate measurement of ingredients.
  • Spatula - To scrape down the sides of the bowl and ensure thorough mixing.
  • Sandbakkel tins - Specialized tins used for shaping and baking the sandbakkels.
  • Baking sheet - To place the sandbakkel tins on for baking.
  • Wire rack - Used for cooling the sandbakkels after baking.

Origin stories

Sandbakkels, also known as Sandkaker, are traditional Norwegian cookies that have been enjoyed for generations. The name 'Sandbakkel' literally translates to 'sand cake', which is a nod to the sandy texture of these delicious treats. The cookies are typically made during the Christmas season, and are often part of the 'seven sorts' - a traditional assortment of seven different cookies baked for the holiday in Norway. Interestingly, while they can be eaten plain, these small tart-like cookies can also be filled with various sweets, such as jam or custard, transforming them into a delightful dessert. The baking process itself is unique, as the dough is pressed into special tins that give these cookies their distinctive shapes. Today, Norwegian Sandbakkels continue to be a beloved treat, connecting people to their heritage and the joy of the festive season.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.