Small sandbakkel molds are used to make these delicate Scandinavian cookie tarts.
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1 cup Land O Lakes® Butter softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 large Land O Lakes® Egg
1 teaspoon almond or brandy flavoring
2 1/2 cups all-purpose flour
Heat oven to 350°F.
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.
If using 2 1/2-inch sandbakkel molds, press 1 1/2 to 2 teaspoons dough evenly into each mold. Bake 7-10 minutes.
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We use real ground almonds.
2 sticks of butter
1 cup of sugar
3 1/4 cups flour
1/2 cup ground almonds
cream butter and sugar together. Add flour and eggs and then almonds.
Chill then press into tins and bake at 425 degrees for 10 minutes. Allow to cool and remove from tins.
Note: do NOT wash tins. New tins may need to have cooking spray the first use but after use the cookies should not stick.
Perfect sandbakkels - just like my Norwegian grandmother's. Definitely a keeper.
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