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.
An interwar years cake recipe found on cookit.e2bn.org
In the interwar years, the Afternoon Tea had dwindled down to ‘at homes’ with guests, but it remained popular. More or less intricate cakes and sandwiches were served with freshly brewed tea.
This recipe is particularly is easy to make. Some period recipes are quite tricky and don’t always work. This one is very forgiving and therefore it’s a good one for an inexperienced cook.
Macaroon is the English translation from the French word “Macarone”. Most have almonds as their principal ingredient, but you can also have coconut macaroons too. All are delicious!
A sweets recipe found in “The Chocolate Book”
by Valerie Barrett published in 1987
In context: A macaroon (/mækəˈruːn/ mak-ə-roon) is a type of small circular cake, typically made from ground almonds (the original main ingredient), coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings (e.g. honey, vanilla, spices), food coloring, glace cherries, jam and/or a chocolate coating. Some recipes call for sweetened condensed milk. Macaroons are often baked on edible rice paper placed on a baking tray.
Amaretti di Saronno are a usually crunchy variety from Saronno. Both are often served on special occasions such as Christmas.
A recipe from “The Best of International Cooking”
published by Hamlyn in 1984
These delicious North-African macaroons will keep for several months in a well sealed tin.
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