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Sandbakkels: A Taste of Norwegian Christmas

The scent of almond extract always transports me back to my grandmother’s kitchen during the holidays. She would stand at her weathered wooden table, her hands dusted with flour, meticulously pressing dough into tiny, fluted tins. As a child, I was mesmerized by the way she transformed simple ingredients into delicate, buttery Sandbakkels, each one a miniature masterpiece that tasted of pure comfort and tradition. The warmth of the oven, the sweet aroma, and the shared laughter are memories I cherish, and this recipe keeps that spirit alive.

Recipe Overview

Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Yields: 5 dozen
Dietary Type: Not specified

Ingredients

1 cup butter, softened
½ cup shortening
1 cup sugar
1 egg
1 egg yolk
1 teaspoon almond extract
3 ¾ cups flour

Equipment Needed

Mixer (stand or hand mixer)
Sandbakkel tins (or miniature fluted tartlet pans)
Measuring cups and spoons
Cooling rack
Plastic wrap

Instructions

Begin by creaming together the softened butter, shortening, and sugar in a large mixing bowl. This step is crucial for creating a tender cookie, so take your time and ensure the mixture is light and fluffy.
Add the egg, egg yolk, and almond extract to the creamed mixture. Beat until everything is well combined. The almond extract provides that classic Sandbakkel flavor, so don’t skimp on it!
Gradually add the flour, mixing until a fairly stiff dough forms. Be careful not to overmix, as this can result in tough cookies. The dough should be firm enough to hold its shape but still pliable.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This chilling period is essential, as it allows the gluten in the flour to relax, preventing the cookies from shrinking or losing their shape during baking.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Grease your sandbakkel tins thoroughly. This will prevent the cookies from sticking and ensure they release easily after baking. You can use butter, shortening, or a non-stick cooking spray.
Take a small amount of dough, about 2.5 to 3 teaspoonfuls, and press it into a greased 3-inch sandbakkel tin. Start at the bottom and press evenly and thinly as possible up the sides. Remember, these are meant to be shells, so don’t fill the entire tin.
(Optional): To create a decorative pattern on the inside of the cookie, take an empty sandbakkel tin and gently press it on top of the filled tin. Carefully remove the top tin, leaving a subtle imprint on the dough.
Bake for about 10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn quickly. Baking time may vary depending on your oven.
Remove from oven and immediately place the tins upside down on a cooling rack. While the cookies are still warm, gently tap the bottoms of the tins to release the Sandbakkels. If they’re stubborn, you can use a small knife or offset spatula to help loosen the edges.
Allow the Sandbakkels to cool completely on the rack before serving or storing.

Expert Tips & Tricks

For a more intense almond flavor, consider adding a few drops of bitter almond oil to the dough along with the almond extract. Be cautious, as bitter almond oil is potent and a little goes a long way.
If you don’t have sandbakkel tins, miniature fluted tartlet pans will work as a substitute.
The dough can be made ahead of time and stored in the refrigerator for up to 3 days. Just make sure to bring it to room temperature slightly before pressing it into the tins.
If the dough becomes too soft while you’re working with it, return it to the refrigerator for a few minutes to firm up.
Don’t overbake the cookies! They should be lightly golden brown around the edges, but still pale in the center. Overbaking will result in dry, crumbly cookies.
For even baking, rotate the baking sheet halfway through the baking time.
To prevent the cookies from sticking, make sure the tins are very well greased. You can also dust them with flour after greasing for extra insurance.
If you find that the cookies are browning too quickly, lower the oven temperature by 25 degrees Fahrenheit.
Don’t stack the cookies while they’re still warm, as this can cause them to stick together.

Serving & Storage Suggestions

Sandbakkels are traditionally served during the Christmas season in Norway, but they can be enjoyed year-round. They are delicious on their own, but they can also be filled with whipped cream, fruit, jam, lemon curd, chocolate ganache, or other fillings.

Store cooled Sandbakkels in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 2 months. Thaw them completely before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1030 kcal	N/A
Calories from Fat	540g	52%
Total Fat	60g	92%
Saturated Fat	29.2g	145%
Cholesterol	177.7mg	59%
Sodium	278.9mg	11%
Total Carbohydrate	111.8g	37%
Dietary Fiber	2.5g	10%
Sugars	40.4g	161%
Protein	11.8g	23%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a binder like xanthan gum to help hold the dough together.
Lemon Sandbakkels: Add 1-2 teaspoons of lemon zest to the dough for a bright, citrusy flavor.
Spice Sandbakkels: Add a pinch of ground cinnamon, nutmeg, or cardamom to the dough for a warm, spiced flavor.
Chocolate Sandbakkels: Add 2 tablespoons of unsweetened cocoa powder to the dough for a chocolatey twist.
Nut-Free: While the recipe calls for almond extract, which provides the characteristic flavor, you could try substituting with vanilla extract for a completely nut-free version. Note that it will significantly alter the taste.

FAQs (Frequently Asked Questions)

Q: Why is my dough too crumbly?
A: This can happen if you add too much flour or if the butter is too cold. Try adding a tablespoon of milk or cream to the dough to help bind it together.

Q: My cookies are sticking to the tins. What can I do?
A: Make sure your tins are very well greased. You can also try dusting them with flour after greasing. If the cookies are still sticking, try placing the tins in the freezer for a few minutes before baking.

Q: Can I use margarine instead of butter?
A: While you can use margarine, butter will give the cookies a richer flavor and a more tender texture.

Q: How do I prevent the cookies from spreading too much during baking?
A: Make sure the dough is well chilled before pressing it into the tins. Also, don’t overmix the dough.

Q: Can I make these without almond extract?
A: Yes, you can substitute the almond extract with vanilla extract, but the flavor will be different. The almond extract provides the characteristic Sandbakkel flavor.

Final Thoughts

Now it’s your turn to create these beautiful and delicious Sandbakkels. Don’t be intimidated by the process – it’s all about enjoying the moment and creating something special. Whether you’re sharing them with family and friends during the holidays or simply enjoying them as a treat for yourself, I hope these cookies bring you as much joy as they bring me. I encourage you to experiment with different fillings and flavors to make them your own. And please, share your creations and feedback! Happy baking!