A recipe for a classic Norwegian Christmas cookie meny.no
Sandnuts are in many Norwegian families one of the seven sorts of cookies one bakes for Christmas. It is a light cookie with porous consistency that melts in your mouth. Make the sandnuts together with your family, for homemade is always best. The recipe gives about 90 small cookies.
A recipe for delicious small cookies tasting of cognac found on melk.no
Having a hard time finding out what to give to someone for Christmas? Why not give away an edible gift? Bake these cookies and put them in a nice box and decorate with pretty red silk ribbon. Nice to give and nice to get!
The recipe for one of the really classic Norwegian Christmas cookie found on mills.no
Berlin wreaths are a real Norwegian Christmas classic and are for many a must for Christmas! In my childhood home they were always one of the seven sorts of cookies my mother baked for Christmas. The cakes are small and crispy, with a beautiful sweet taste that almost melts on the tongue – Ted
A classic Norwegian Christmas cookie found on mills.no
Almond macrons are typical Norwegian Christmas cookies that are relatively easy to make. They are round cookies that can be decorated with chocolate and a whole almond on top. Some also choose to use hazelnuts. The cookies have a strong taste of almond and have a relatively round, but quite uneven shape. One portion of this recipe makes about 40 cookies.
A recipe for classic Norwegian potato cakes found in “Mat for All” (Food for All) published by Tiden Norske Forlag in 1985
Before the American way of eating hot dogs, with the frankfurter in a bun reached Norway sometimes in the late fifties, it was potato cakes like these we wrapped around the sausages here. Some people still like to eat frankfurter in this way. Some even make a “special”, wrap the frankfurter in a potato cake and put it in a bun.
I have already posted several recipes for Norwegian sour cream porridge on this blog and here comes one more. These recipes vary from hamlet to hamlet and county to county. This one from Lærdal, for example, is made with semolina. I have not seen that before – Ted
Delicious porridge with long traditions. This recipe is taken from “Traditionskost fra Ringerike” (Traditional Food from Ringerike), published in 1996.
Here we can read that porridge and gruel were widely used in theold days. Water porridge and milk porridge were most common everyday, while velvet porridge was usually served on Saturday afternoon. An old farmhand from Ådalen once said, “If theres no porridge, I might as well stay here.” He was out working out in the fields and saw no reason to walk up to the farmhouse to eat the evening meal if there was no porridge on the table.