Learn how to make Norwegian traditional sugar cookies characterized by their upside-down tart-like shape and sandy texture. They can be eaten as is or filled with cream and fresh fruit, like mini tarts.
Combine all-purpose flour, almond flour, and salt in a bowl and whisk to combine
Cream butter and sugar until creamy and fluffy, about 3 minutes over medium speed. Add room temperature egg, vanilla, and almond extract. Reduce the speed to low and dd the flour mixture in and mix to combine. Scrape down the side of the bowl and make sure everything is well incorporated. Pat into a disc and wrap tightly with a cling wrap. Put in the fridge to chill overnight, 8-24 hours. I prepare the dough at night and the next morning I start shaping
Shaping:
Preheat oven at 375 F (190C) for a conventional oven. Lower the temperature by 20 degrees if you use a convection oven. I don't have sandbakkels tin molds and I just use the regular mini tart tin I used to make egg tart. Oil each tin or use non-stick cooking spray
The cookie dough is cold now and it's easier to work with. I weigh the dough, about 25 grams to fit into my mold. The mold I have is about 2 inches in size. You don't have to weigh each one, but you can eyeball the rest. Press the dough onto the base of the mold and then spread it out with your thumbs to cover the side of the mold. You don't want the dough to be too thick or too thin, about 1/8 inch (about 3 mm). Don't have to be exact
Baking:
Place the mold on a baking sheet and put inside the oven, middle rack and bake for 8-10 minutes or until the tarts are golden brown
Cooling down:
Remove from the oven and let them cool down in the mold for about 5 minutes. Lay a piece of parchment paper or newspaper (that's how it was done back in the old days). Take one baked sandbakkels and gently flip it upside down on the paper, give it a gentle tap and the cookie will flip right out. Continue with the rest. Let them cool down upside down on top of the paper
How to eat sandbakkels:
They can be eaten as is or fill them up with, custard, or whipped cream and top with some fresh fruit
Storing:
Once they have cooled down completely, you can transfer them to an air-tight container. If you stack them up, separate each layer with parchment paper. They can be kept at room temperature for about a week