Norwegian sandcakes
By VicentaLakin
Sandkaker. One of the seven traditional Norwegian Christmas snacks, Sandkaker literally explained that it was sand cookies and tasted a little sandy because of the large amounts of almond powder used. Biscuit is shaped like an egg turret and can be eaten with vanilla cream or butter, or alone。
Recipe Recommendations
- sweetening
- baking
- a day
- simple
Steps for Norwegian sandcakes
1
Prepare food. Cut the butter into small blocks, soften nature. Almonds are crushed into powdered spares with a broken wall machine。
2
The mix of butter and white sugar is distributed with an electric omelet。3
The egg fluid is added in fractions and is evenly mixed each time until the egg fluid and butter are fully integrated。
4
Sift in flour and almond flour。
5
With a rubber knife, it's dry powder, and it's fine。
6
Loading of protective film, complete growth strips, 12-24 hours in the fridge. At least two hours。
7
Take out long strips on the second day and split into 26 equals
8
Draw a thin layer of oil on the tower, take a small piece of it and place it in the tower, with some oil on its hands, a flat pressure on the face。
9
When done in turn, put a little hole in it with a little fork to prevent the bottom drum。
10
The oven is preheated to 180 degrees and placed in the oven, together with the tamo, for about 18 minutes。
11
Get out of the oven and get out。
12
Christmas cookies from Norway. It's like a bong。
13
You can eat with some cream cheese or ice cream or alone。Norwegian sandcakes Make Tips
The prepared dough must be refrigerated for 12-24 hours; only then will it taste good. Almond flour is absolutely essential and cannot be omitted.