A recipe for juicy Norwegian Christmas cakes found on mills.no
Mazarins are traditionally made with shortcrust pastry filled with almond paste and topped with white glaze, but there are many different variations with different fillings. They are baked in small oval tart moulds. A portion of the recipe makes about 25 cakes.
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.
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 recipe for filled cake rolls found in “Det Nye Kjøkken Biblioteket” (The New Kitchen Library) published in 1971
This is, as one see immediately, a close relative of the “Kromkake”. These cakes are easy to shape and they are also easy both to make and to store. To whip the cream to fill them with is also done in a jiffy. Cream rolls are perfect for serving guests that find the standard seven sorts of Norwegian Christmas cookies somwhat dry, and believe me some people do.
A traditional Norwegian kake recipe found in “Nye Mesterkokken” (The New Master Chef) published by Skandinavisk Presse AS in 1974
This is a delicious dessert cake from the time when farmers made their own sour cream. There is no need for the apples in the cake, but they add a fresh fruity flavor you may have to replace by serving jams with the cake if left out.
A new twist on an old classic found in “Kremdager” (Cream Days) a free E-booklet published by tine.no
Pavlova cakes are named after the Russian ballet dancer Anna Pavlova. The Pavlova cake is flaky, crispy and melts in the mouth. A success at any party and a cake that’s easy to make. A temptation on any coffee table.
A nice old-fashioned cake recipe found in “Gjærbakst” (Yeast Baking) pyblished by Hjemmets Kokebokklubb in 1979
A delicious and easy variation on the Norwegian Christmas Cake from back when Granny was young. The cake tastes best fresh, but is suitable for freezing. Thaw it and heat it lightly in the oven before serving and it tastes almost fresh as new.