Sanbakkels
Delicate, buttery cookies with a hint of almond flavor, baked to a light golden brown. Perfect for tea time or special occasions, appealing to those who enjoy sweet, crisp treats.
Ingredients
Instructions
- Cream the butter until soft.
- Add sugar and blend well.
- Add eggs and almond extract and mix well.
- Add flour gradually until the dough is manageable.
- Press the dough into molds, making it as thin as possible.
- Bake until light brown.
- Cool in tins, then remove.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to the dough. If you're out of almond extract, vanilla extract can be a suitable substitute. To make the dough easier to handle, chill it in the refrigerator for about 30 minutes before pressing into molds. Always sift the flour to avoid lumps and ensure even mixing.
Serving Suggestions
Sanbakkels are delightful on their own but pair beautifully with a cup of tea or coffee. You can also serve them alongside a fruit compote or whipped cream for a refreshing contrast. For a festive touch, consider dusting them with powdered sugar or serving them as part of a dessert platter with 'Lucious Layers' Cake and Mildred'S Swedish Heirloom Cookies.
Storage & Reheating
Store any leftover Sanbakkels in an airtight container at room temperature for up to a week. If you want to maintain their crispness, avoid stacking them directly on top of each other. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes. This will help restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sanbakkels contains roughly 1781 calories, with 46g protein, 63g carbohydrates, and 150g fat. It is an excellent source of protein (92% of the Daily Value), iron (74% of the Daily Value), and vitamin A (69% of the Daily Value), and a good source of potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the flavor and texture may differ slightly. Margarine has a higher water content, which may affect the dough's consistency. If using margarine, ensure it is softened and preferably stick margarine for the best results.
How do I know when the Sanbakkels are done baking?
The Sanbakkels are done when they turn a light golden brown around the edges. Keep an eye on them, as baking times can vary based on your oven. It's best to start checking a few minutes before the suggested baking time to prevent over-baking.
Can I freeze Sanbakkels?
Absolutely! To freeze, place the cooled cookies in a single layer in an airtight container, separating layers with parchment paper. They can be frozen for up to three months. To enjoy, simply thaw at room temperature or reheat in the oven for a few minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).