A recipe for classic Norwegian almond bars found on mills.no
Aristocrats are small finger thick and cylindrical almond cakes. The cakes are usually decorated by brushing them with eggs and sprinkling them with nib sugar. A portion of this recipe gives about 50 cakes.
250 g [9 oz] almonds, peeled and finely chopped
190 g [6,7 oz] sugar
250 g [9 oz] flour
75 g [2,65 oz] margarine
1.5 tsp baking powder
Eggs for brushing
This is what you do
 Scald, peel and chop the almonds. Whip egg and sugar white and airy. Add almonds. Crumble margarine in the flour with the baking powder and work it into the egg/sugar mixture quickly. Let the dough rest for an hour.
 Roll the dough into finger thick sausages and place them on baking paper covered baking sheets. Brush with egg mixed with some water and sprinkle with nib sugar. Bake in oven at 180 C / 355 F for about 12 minutes in the middle of the oven.
 Cool the cakes on the baking sheet, or pull the baking paper with the cakes onto a grid so that they cool down faster and make them easier to cut. Cut the cakes into bars when they are completely cold.