Norwegian Traditional Almond Cookies


A cookie recipe found in  “Mine lekreste Kaker”
(My Most Delicious Cakes) published by
Teknologisk Forlag i 1994Almond Cookies



The sour cream can be replaced by sour milk and the hartshorn salt that gives the cookies the hard texture can be replaced by 4 tablespoons of baking soda.

Makes about 25

Baking temperature: 225° C / 435° F, hot air 200° C / 390° F

5-10 almonds
100 g [3,5 oz] of butter or margarine
125 g [4,4 oz] (1 1/2 dl / 0,3 pt) of sugar
1 egg
2 dl [0,4 pt] light sour cream
2 teaspoons of hartshorn salt
350 g [0,8 lb] (6 dl / 1,2 pt) flour
Nib sugar
Chopped almonds (optional)


[1] Chop or grind the almonds.

[2] Beat butter and sugar light an airy. Add eggs, sour cream, almonds and flour mixed with hartshorn salt.

[3] Form the dough into a sausage and cut it into evenly sized pieces. Place the pieces on a baking paper covered or greased oven sheet.

[4] If you like, form the cookies to give them a rectangular shape. Sprinkle with Nib suar and almonds if you choose to use that.

[5] bake in the middle of the oven for 10-15 min.