Norwegian Sanbakkels

Sandbakkels (literally “sand tarts") are a staple of Norwegian Christmas cookie tins and the kind of thing that shows up on grandmothers’ holiday trays across the Upper Midwest. The name comes from the texture: a buttery, finely-crumbed shortbread with ground almonds that gives the cookies their signature sand-like bite.

Traditionally the dough is pressed into small fluted tins called sandbakkelse forms, which bake the cookies into dainty, cup-shaped shells. The fluted edges catch light beautifully on a cookie plate. If you don’t have the tins, the dough rolls out thin and cuts with regular cookie cutters for a flat version that still tastes right.

Once baked and cooled, the cups are usually served plain or filled. Lingonberry jam, whipped cream with berries, or a dusting of powdered sugar are all traditional finishes.

Chef Tips

• Press the dough into the tins as thin and evenly as possible, about ⅛ inch thick. Thick dough turns bready and loses the sand texture.
• Chill the dough 30 minutes before pressing if it feels sticky. Cold dough releases cleanly from the tins.
• Tap the tins gently upside down after baking while still warm. Cooled cups sometimes stick.
• Grind the almonds fresh if possible. Pre-ground almond meal works but tastes noticeably duller.

Variations

• Add a ½ teaspoon of cardamom to the dough for classic Scandinavian warmth.
• Fill cooled shells with lemon curd and a single raspberry for a modern tea-tray version.
• Swap almonds for ground hazelnuts for a nuttier, toastier cookie.