Best 3 Sandbakkels Recipes
Sandbakkels, also known as Norwegian sandbakkelse, are delicate and crisp cookies that are a beloved treat in Norway and beyond. These cookies have a unique texture that is both sandy and crumbly, and a flavor that is subtly sweet and nutty. Sandbakkels are traditionally made with a mixture of butter, sugar, flour, and cardamom, and are often shaped into rings or crescents. They are then baked until golden brown and dusted with powdered sugar. In this article, we will explore three different recipes for sandbakkels: the classic recipe, a gluten-free version, and a chocolate-dipped variation. Each recipe includes step-by-step instructions and helpful tips to ensure that your sandbakkels turn out perfectly. Whether you are a seasoned baker or a beginner, these recipes will guide you in creating these delicious and addictive Norwegian cookies.
Check out the recipes below so you can choose the best recipe for yourself!
SWEDISH SANDBAKKELS WITH STRAWBERRY-CREAM
Sandbakkels with Strawberry-Cream offer all of the flavor of fresh strawberry shortcake but are easily eaten as finger food. A great dessert to carry along in your cooler for spring and summer picnics! **Recipe makes 30 tarts and the filling is for 15-20 tarts; double filling ingredients to ensure enough for all tarts. Taken from Kari Diehl at about.com and posted for ZWT.
Provided by alligirl
Categories Dessert
Time 30m
Yield 15-20 filled tarts, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For cookies:.
- Preheat oven to 375ยบ.
- Use butter or cooking spray to lightly grease 2" Sandbakkels tins.
- Cream together the butter and sugar.
- Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring.
- The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does.
- With floured fingers, pinch off about 1 1/2 tablespoons of dough.
- Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven't pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough).
- Repeat.
- Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly).
- Remove from oven and cool slightly.
- Turn the tins over on a baking rack or clean counter.
- If the tarts don't fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen.
- Let cookies cool completely before filling. (Yield: 30 tarts).
- Strawberry Cream:.
- Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries.
- Whip mixture until stiff peaks form.
- Spoon whipped strawberry cream into the inverted cookies.
- Garnish with sliced strawberries.
- Serve immediately if possible; can be refrigerated for up to 5 hours.
- (You will have extra tarts; double filling recipe, to fill all tarts.).
NANA'S SANDBAKKELS
Categories Nut
Number Of Ingredients 6
Steps:
- Cream butter Beat in sugar - as little beating as possible to mix it in Add egg Add almond extract Add ground almonds slowly add in flour, a little at a time. Should just form a ball so may need a little less or more depending on weather, size of egg, etc. Most recipes recommend shaping into a ball, wrapping in plastic wrap, and chilling in fridge for at least an hour. We never did this. Press into tins (again, here is a variable. Nana never greased the tins. I find that I have to liberally spray with Pam to even have a chance of getting them out of the tin.) Tip on pressing into tin - should be fairly thin amount of dough. Do not fill completetly to the top of the tin. Place on cookie sheet and bake for 8-10 minutes. (They should be just barley starting to brown at top edges). Remove from tins (again a variable. What we found worked best is to remove them when they cool just enough to be able to handle the tin. My father has this job and slams them down on the table to get them out. The hope is that they drop out. Some do, some don't. Other people let them cool completely and say they just easily tap out. I never had success with this. My Mom stores them in old fashioned cookie tins (like the tins that gift popcorn comes in). She places a sheet of wax paper in the bottom. Stacks cookies in. Tops with another sheet of wax paper. THen she tapes the whole tin shut with freezer tape and stores them in the freezer. They really do keep well for months (in a manual defrost freezer).
SANDBAKKELS
Small sandbakkel molds are used to make these Scandinavian cookies. I got mine online. The first time using the molds you will need to spray them with nonstick spray. After that you should be fine, the molds are not normally washed. You can just wipe them lightly with a papertowel after use. My grandmother made these year...
Provided by Heather Trice
Categories Cookies
Time 2h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees 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 or throw in the freezer for 15 minutes in a time crunch
- 2. Press 2 to 3 teaspoons dough evenly into each 3-inch sandbakkel mold. The key is to press it thin. The thinner, the crispier your sandbakkels will be. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
- 3. 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.
- 4. *note* If using 2 1/2-inch sandbakkel molds, press 1 1/2 to 2 teaspoons dough evenly into each mold. Bake 7-10 minutes.
Tips:
- To ensure the best results, make sure all of your ingredients are at room temperature before beginning.
- For a flaky and tender texture, use cold butter and work it into the flour quickly. Avoid overworking the dough, or it will become tough.
- If the dough is too dry, add a little bit of water or milk until it comes together easily.
- Don't overfill the cookie press or the cookies will be too thick and dense.
- Bake the cookies until they are just set and the edges are just starting to brown. Overbaking will make them dry and crumbly.
- Allow the cookies to cool completely before filling them with jam or frosting.
Conclusion:
Sandbakkels are a delicious and versatile cookie that can be enjoyed on any occasion. With a few simple tips, you can make perfect sandbakkels that will impress your friends and family. So next time you're in the mood for something sweet, give these Norwegian cookies a try!
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