Рецепт Almond Sandbakkels
Beatrice Ojakangas' Great Holiday Baking Book
A true Scandinavian Classic that is baked in a tiny fluted tin
Wonderful for the Holidays
Подготовка: | American |
Приготовление: | Порций: 48 cookies |
Ингредиенты
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Инструкции
- In a large bowl, cream the butter and both of the sugars until smooth.
- Beat in the egg, almond extract, and vanilla until light and fluffy.
- Stir in the almonds and the flour
- Mix well
- Wrap the dough in plastic wrap
- Chill for 1 hour
- Preheat the oven to 350 F
- Butter small fancy fluted molds or sandbakkel tins
- Divide the dough into 4 equal portions
- Shape each portion into a log
- Cut each log into 12 equal pieces
- Press each piece into a sandbakkel tin using your thumbs to make a thin even shell of dough in each
- Place the shells on a baking sheet
- Bake for 10 to 12 minutes or until light golden
- Invert the tins onto a wire rack
- Let cool for 3 to 4 minutes
- Gently tap the bottom of each tin to remove the cookies