Sunday, December 26, 2010


This is a recipe for an old Norwegian Christmas cookie known as sandkake. They are small almond pastry tartlets that can be filled with your choice of filling or eaten as they are. Cream and jam is our family favourite! My Aunt makes them every year with my grandmothers old moulds. They can be stored in a air tight container and pulled as a speedy treat when visitors drop in.

100g grounded almonds
200g butter
250g flour
1 egg
100g sugar

Cream butter and sugar
Add egg
Add grounded almonds
Add flour gradually
Mix well
Form small ball and press into mold.
Place on baking sheet.
Bake at 180°C. for 10 minutes.

Make sure moulds are cooled completely before place cookie dough into mould again. Warm moulds will melt the butter and deform the shape of the tart. Remove moulds from baking sheet and turn them over to cool. They will release easily when cooled. It is a good idea to have more than one set of molds. That way, you can bake one batch and make another one, while one batch is cooling. It is a big time saver. Store in airtight container. Serve with homemade jam and whipped cream.

Recipe adapted from: and

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