NANA'S SANDBAKKELS

NANA'S SANDBAKKELS image

Categories Nut

Number Of Ingredients 6

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Ingredients

1/2 pound unsalted butter, room temperature
1 cup of sugar
1 egg, well beaten
1 t. almond extract
3 oz slivered almonds, ground fine (I do this in the blender)
3 cups sifted flour

Steps:

Cream butter Beat in sugar - as little beating as possible to mix it in Add egg Add almond extract Add ground almonds slowly add in flour, a little at a time. Should just form a ball so may need a little less or more depending on weather, size of egg, etc. Most recipes recommend shaping into a ball, wrapping in plastic wrap, and chilling in fridge for at least an hour. We never did this. Press into tins (again, here is a variable. Nana never greased the tins. I find that I have to liberally spray with Pam to even have a chance of getting them out of the tin.) Tip on pressing into tin - should be fairly thin amount of dough. Do not fill completetly to the top of the tin. Place on cookie sheet and bake for 8-10 minutes. (They should be just barley starting to brown at top edges). Remove from tins (again a variable. What we found worked best is to remove them when they cool just enough to be able to handle the tin. My father has this job and slams them down on the table to get them out. The hope is that they drop out. Some do, some don't. Other people let them cool completely and say they just easily tap out. I never had success with this. My Mom stores them in old fashioned cookie tins (like the tins that gift popcorn comes in). She places a sheet of wax paper in the bottom. Stacks cookies in. Tops with another sheet of wax paper. THen she tapes the whole tin shut with freezer tape and stores them in the freezer. They really do keep well for months (in a manual defrost freezer).

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D Wave

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I'm not sure what I did wrong, but my cookies turned out flat and crumbly. They still tasted good, but they didn't look as nice as the ones in the picture.

SHaafii Kadiir

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These cookies are a bit too sweet for my taste, but they're still really good.

Samuel Rufus

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I love the way these cookies look. They're so elegant and perfect for a special occasion.

Sohail K Jamroz K

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These cookies are a bit time-consuming to make, but they're worth it. They're so unique and delicious.

PARK S√òS√ò

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I'm not a huge fan of anise, but these cookies are still really good. The other flavors really balance it out.

Uc Aa

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These cookies are so delicious and festive. I love the way they look and taste. They're the perfect cookie for a holiday party.

Ellina Mandala

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These cookies are a bit too sweet for my taste, but they're still really good. I would recommend using a little less sugar next time.

Stylo Safi

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I've made these cookies several times now and they're always a hit. They're so easy to make and they taste delicious.

Raheem Jattak

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These cookies are amazing! I love the combination of flavors and textures. They're the perfect cookie for a holiday party.

Sahara Maharaj

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I'm not sure what I did wrong, but my cookies turned out flat and crumbly. They still tasted good, but they didn't look as nice as the ones in the picture.