Traditional Norwegian Sandkaker: A Delightful Almond Cookie Recipe

Ingredients

  • 200 grams (1 cup) of granulated sugar
  • 200 grams (1 3/4 cups) of all-purpose flour
  • 200 grams (1 cup) of butter
  • 100 grams (1 cup) of finely chopped almonds
  • 1 egg
  • 1 teaspoon of almond extract
  • 1/2 teaspoon of cardamom

Steps and instructions

  1. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
  2. In a large mixing bowl, cream together the butter and sugar until it becomes light and fluffy.
  3. Beat in the egg and almond extract.
  4. In a separate bowl, mix together the flour, chopped almonds and cardamom.
  5. Gradually add the dry ingredients to the butter mixture and stir until it forms a smooth dough.
  6. Press the dough into sandkaker tins, making sure to cover all the sides evenly.
  7. Bake in the preheated oven for about 10-15 minutes, or until the edges are golden brown.
  8. Allow the sandkaker to cool in the tins for a few minutes, then gently remove them and let them cool completely on a wire rack.

Tools for making

  • Mixing bowl - Used for mixing the ingredients together.
  • Electric mixer - Helps in creaming the butter and sugar for a light and fluffy texture.
  • Measuring cups and spoons - Necessary for accurately measuring the ingredients.
  • Spatula - Used for scraping down the sides of the bowl and folding in the dry ingredients.
  • Sandkaker tins - Special tins with intricate designs, used for shaping and baking the sandkaker.
  • Wire rack - Used for cooling the sandkaker after they are baked.

Recipe variations

  • Replace the almond extract with vanilla extract for a different flavor.
  • Add a teaspoon of lemon zest to the dough for a citrusy twist.
  • Instead of cardamom, use cinnamon or nutmeg for a warm and aromatic flavor.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
  • Try using different types of nuts, such as chopped walnuts or hazelnuts, in place of almonds.
  • Add a tablespoon of cocoa powder to the dough for a chocolatey variation.
  • Make a savory version by omitting the sugar and adding grated cheese or herbs to the dough.
  • Experiment with different shapes for the sandkaker tins, such as using mini muffin tins or tart pans.
  • For a vegan option, substitute the butter with vegan butter or coconut oil and use a vegan egg substitute.

Recipe overview

Welcome to our Sandkaker recipe! Sandkaker, or Norwegian "sand cakes", are traditional Scandinavian cookies often served during the holiday season. They are known for their sweet, buttery flavor and soft, crumbly texture, somewhat akin to shortbread. Perfectly paired with a hot cup of tea or coffee, they are a delightfully simple treat that's sure to become a favorite. In this recipe, we'll guide you step-by-step on how to make your own Sandkaker at home. We'll start by creating a smooth, creamy dough out of butter, sugar, and almond extract. Then we mix in a blend of flour, chopped almonds, and a hint of cardamom, giving these cookies their distinctive taste. Finally, the dough is pressed into special sandkaker tins and baked until golden brown. By the end, you'll have a batch of delicious, authentic sand cakes ready to be shared and enjoyed. Whether you're nostalgic for a taste of Norway or simply curious to try a new dessert, these Sandkaker are sure to hit the spot. Happy baking!

Common questions

  1. Can I substitute the almonds with another nut? Absolutely! You can substitute the almonds with other finely chopped nuts like pecans or walnuts.
  2. Can I use margarine instead of butter? While margarine can be used as a substitute, the flavor and texture might be slightly different. It's recommended to use butter for the best results.
  3. Can I use gluten-free flour? Yes, you can use gluten-free all-purpose flour as a substitute for regular flour in this recipe.
  4. Can I freeze the dough? Yes, you can freeze the dough for up to a month. Just make sure to wrap it tightly in plastic wrap or place it in an airtight container before freezing.
  5. How long do sandkaker last? Sandkaker can be stored in an airtight container for up to two weeks.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Hand Mixer - Useful for creaming the butter and sugar and beating in the egg and almond extract.
  • Measuring Cups and Spoons - To accurately measure the ingredients.
  • Sandkaker Tins - Special tart tins with decorative patterns used to shape the sandkaker.
  • Wire Rack - To cool the sandkaker after baking.

Origin stories

Sandkaker, or Norwegian sand cakes, have a rich cultural history dating back to the 19th century. These delicate, almond-flavored cookies are so named because of their sandy texture. Originating from Norway, they were traditionally baked during Christmas time, using special fluted tins to give them their unique shape. The addition of cardamom—a common spice in Norwegian baking—lends them an exotic, fragrant note. Over time, these beautiful little cakes have become a cherished part of the Scandinavian festive baking repertoire, and are now enjoyed all year round. The ritual of baking sandkaker is often a family affair, with generations coming together to partake in the tradition, just as it was done decades ago.

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.