SANDBAKKELS
Small sandbakkel molds are used to make these Scandinavian cookies. I got mine online. The first time using the molds you will need to spray them with nonstick spray. After that you should be fine, the molds are not normally washed. You can just wipe them lightly with a papertowel after use. My grandmother made these year...
Provided by Heather Trice
Categories Cookies
Time 2h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees Combine all ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour; beat at low speed until well mixed. If dough is too soft, cover; refrigerate at least 2 hours until firm or throw in the freezer for 15 minutes in a time crunch
- 2. Press 2 to 3 teaspoons dough evenly into each 3-inch sandbakkel mold. The key is to press it thin. The thinner, the crispier your sandbakkels will be. Place molds onto cookie sheets. Bake 8-11 minutes or until lightly browned. Cool 3 minutes.
- 3. Remove cookies from molds by tapping on table or loosening with knife. Cookies can be served plain or filled with fresh fruit, fruit filling, pudding or whipped cream.
- 4. *note* If using 2 1/2-inch sandbakkel molds, press 1 1/2 to 2 teaspoons dough evenly into each mold. Bake 7-10 minutes.
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Ndahafa Ntesa
[email protected]I love the versatility of this recipe. You can add different flavors or toppings to create your own unique cookies.
sylvia banuelos
[email protected]These cookies are a bit too crumbly for my taste. I think I'll try adding an extra egg yolk next time.
AOH Science
[email protected]I'm allergic to nuts, so I substituted the almond flour for oat flour. The cookies turned out great! They're still crispy and delicious.
Sebastian mooke
[email protected]These cookies are the perfect holiday treat. They're festive and delicious. I love the way they look on a Christmas tree.
Brigitte Saad
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and hard. I think I might have used too much flour.
Jarell Runions
[email protected]These cookies are so delicious! I love the crispy texture and the almond flavor. I'll definitely be making these again.
Debra Sanchez
[email protected]I had some trouble getting the cookies to hold their shape. I think I might have over-mixed the dough.
Zahid Romeo
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Zohan Tasim
[email protected]I'm not a huge fan of almond-flavored cookies, but these were actually really good. The almond flavor is subtle and it pairs well with the sweetness of the cookie.
Usman Abubakar
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they look so impressive.
Michael Archibong
[email protected]I love the simplicity of this recipe. It's so easy to follow and the ingredients are easy to find.
Sharif Uddin
[email protected]These cookies are so addictive! I can't stop eating them. They're the perfect combination of sweet and savory.
Danraj Rai
[email protected]I've made these sandbakkels several times now and they're always a hit. They're the perfect cookie to serve at a party or to give as a gift.
Kris Walter
[email protected]These sandbakkels are amazing! They're so easy to make and they taste delicious. I love the almond flavor and the crispy texture.