Norwegian Sandbakkel Tart Cookies
These delicate, buttery almond-flavored tart cookies are a classic Norwegian holiday treat, traditionally baked in fluted tins to create their distinctive scalloped shape. Their crisp, sandy texture and subtle sweetness make them a festive favorite.
Ingredients
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 large egg
- 2.5 cups all-purpose flour plus more for dusting
- 0.5 tsp almond extract
- 0.25 tsp salt
- 0.25 cup finely chopped almonds optional, for garnish
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 2 weeks. They freeze beautifully for up to 3 months. Make-Ahead: The dough can be made 2-3 days in advance and refrigerated in a wrapped disk; let soften slightly before pressing into tins. Variations: For a hint of cardamom, add 1/4 tsp ground cardamom with the flour. To serve, fill cooled shells with a dollop of lingonberry jam or lemon curd.