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Arendal Cookies

Arendal cookies from Erken's Stor kokebok (1914): 6 egg yolks and 3 egg whites are beaten half an hour with 250 g sugar, 200 g flour with a knife-point of baking soda is folded in, the cookies are dropped with a teaspoon, garnished with half a blanched almond and baked light in a not-too-hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 550 (falt i det fri)

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About the dish

Arendal cookies belong to the light, crisp small cookies in the baking chapter of "Stor kokebok" (1914). The cookies are leavened with baking soda instead of baking powder, and each cookie is garnished with half a blanched almond.

How to make it

  1. 1

    Beat the egg mixture

    Beat 6 egg yolks and 3 egg whites with the sugar for about half an hour, until the mixture is pale and thick.

  2. 2

    The flour

    Sift the flour, stir the baking soda well into the flour and fold it gently into the egg mixture.

  3. 3

    Drop the cookies

    Drop small cookies with a teaspoon onto a greased baking sheet or a sheet with baking paper. Place half a blanched almond on each cookie.

  4. 4

    Baking

    Bake the cookies quite light in a not-too-hot oven, about 170 °C (340 °F) for 8–10 minutes.

Changes from the original

Quantities converted to modern units; "knife-point of baking soda" is interpreted as about ¼ tsp. An oven temperature has been added, and baking paper is mentioned as an alternative to a greased sheet.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 550) → 1949 (korrekturlest, s. 639)~42% av teksten endretfjernetlagt til
6 egg 250 gr. sukker 200 gr. hvetemel 50 gr. mandler 1 knivsod natron. Eggeblommerne 1/4 teskje bakepulver Eggeplommene og 3 eggehviter eggrhviter vispes med sukkeret ½ 1/2 time, heri røres det sigtede siktede mel, hvori natronen bakepulveret er utrørt. Lægges Legges med teske paa teskje på smurt plate og belægges belegges med ½ skoldet 1/2 skåldet mandel. Stekes ganske lyse i ikke for het ovn.

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Frequently asked questions

Are all the egg whites used?
No. The recipe uses all 6 egg yolks, but only 3 of the egg whites. The remaining 3 whites can be saved for other baking.
How long should the batter be beaten?
The egg yolks and the 3 whites are beaten with the sugar for half an hour, until the batter is pale and airy. Then the sifted flour is stirred in, with the baking soda stirred into the flour.
How are the cookies shaped and garnished?
The batter is dropped with a teaspoon onto a greased sheet, and each cookie is garnished with half a blanched almond. Baked quite light in a not-too-hot oven.
Where is the recipe from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 550. It makes about 30 small cookies.

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