Norwegian Almond Butter Cookies

Ingredients

• 1 cup (225g) unsalted butter, softened 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 teaspoon almond extract 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (60g) finely ground almonds 1/2 cup (60g) finely ground almonds
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 16g, 8g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
2. 2.
   Add the almond extract and vanilla extract to the butter mixture and mix well.
3. 3.
   In a separate bowl, combine the all-purpose flour, finely ground almonds, and salt.
4. 4.
   Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
5. 5.
   Divide the dough into two equal portions and shape each portion into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Take one portion of the dough out of the refrigerator and roll it out on a lightly floured surface to a thickness of about 1/4 inch.
8. 8.
   Use cookie cutters or Sandkaker molds to cut out desired shapes and carefully transfer them to the prepared baking sheet.
9. 9.
   Repeat the rolling and cutting process with the remaining dough.
10. 10.
    Bake the cookies for 10-12 minutes, or until the edges turn golden brown.
11. 11.
    Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. 12.
    Once cooled, store the Norwegian Almond Butter Cookies in an airtight container to maintain their freshness.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugar.
• Almond extract — Use high-quality almond extract to achieve a pronounced almond flavor in the cookies.
• All-purpose flour — Measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife.
• Ground almonds — For the best texture, use finely ground almonds. You can grind whole almonds in a food processor until they reach a fine consistency.
• Salt — Add just a pinch of salt to enhance the overall flavor of the cookies.

Tips & Tricks

• To achieve intricate designs, use traditional Sandkaker molds or tartlet pans with decorative patterns.
• If you don't have almond extract, you can substitute it with vanilla extract for a slightly different flavor profile.
• Allow the dough to chill adequately to prevent the cookies from spreading too much during baking.
• Dust the molds or tartlet pans with flour before pressing the dough to prevent sticking.
• Serve the Norwegian Almond Butter Cookies with a dusting of powdered sugar for an extra touch of sweetness.

Serving advice

Serve the Norwegian Almond Butter Cookies alongside a cup of hot coffee or tea for a delightful Scandinavian treat. They are perfect for afternoon tea, holiday gatherings, or as a sweet gift for friends and family.

Presentation advice

Arrange the Sandkaker on a decorative platter or cookie tray, allowing their intricate designs to be showcased. Dust them with powdered sugar just before serving to add an elegant touch.