An old Norwegian Christmas classic found on mills.no
These classic Norwegian tea cakes are closely related to Italian biscotti. They are crispy in consistency and common flavours include lemon, almond, ginger, cinnamon and vanilla. Many people prefer to dip the cakes in coffee or tea, and they are usually baked for different occasions throughout the year, but specially for Christmas. The recipe gives about 60 cakes.
125 g [4,5 oz] sugar
25 g [1 oz] margarine or butter
450 g [16 oz] sifted flour (approximate amount)
1.5 teaspoons baking powder
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon of ginger, ground
50 g [2 oz] almonds, finely chopped
2 tablespoon nib sugar
This is what you do
 Melt margarine/butter in a saucepan. Whip egg and sugar well. Add the melted margarine/butter. Add the flour with the baking powder and spices. Work the dough quickly together. Divide the dough in two and form these into two sausages that are as long as the the baking sheet.
 Cover the baking sheet with baking paper and place the two dough sausages on the paper. Flatten them a little. Sprinkle with chopped almonds and nib sugar, which you press lightly into the dough.
 Bake in the middle of the oven at 200 C / 390 F for 10-15 minutes.
 Cut the lengths into pieces, 2 cm / 4/5 inch wide, slightly slanted while still hot on the baking sheet.
 Dry the cakes a little in the oven with the door ajar. The less flour you use, the better and the more crispy the cakes get.