What kind of cookies are "døler"?

They are small, crisp-baked almond cookies, from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 554. The batter is dropped by the teaspoon onto greased sheets and baked light brown - the recipe makes about 40 pieces.

How do I make the batter?

Melt 150 g butter and beat it pale with 150 g sugar. Add 1½ dl whipped cream, then 100 g potato starch and 200 g wheat flour, 2 teaspoons of vanilla and 200 g blanched, coarsely chopped almonds.

How long should they bake?

Only until they are light brown. Total time for the recipe is about 50 minutes including preparation; keep an eye on the sheets, since small cookies like these brown quickly.

Do the almonds have to be blanched?

Yes, the original uses blanched (skinned) almonds that are coarsely chopped, so the skin does not give an off-taste or dark specks in the cookies.

Døler

Name: Døler
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 150 g butter (melted); 150 g sugar; 1.5 dl cream (whipped); 100 g potato starch; 200 g wheat flour; 2 tsp vanilla extract (or vanilla sugar); 200 g sweet almonds (blanched and coarsely chopped)

Døler from Erken 1914 are small, crisp almond cookies: melted butter (150 g) beaten with 150 g sugar, 1½ dl whipped cream, 100 g potato starch, 200 g wheat flour, vanilla and 200 g coarsely chopped almonds. Dropped by the teaspoon onto a sheet and baked light brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 554 (falt i det fri)

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About the dish

Crisp almond cookies from the baking chapter of "Stor kokebok" (1914). "Del." stands for deciliter in Erken's system of measurement.

How to make it

1
Butter and sugar
Melt the butter, let it cool slightly, and beat it pale with the sugar.
2
Cream and flour
Fold in the whipped cream, then the potato starch and wheat flour and the vanilla.
3
Almonds
Stir in the blanched, coarsely chopped almonds.
4
Drop and bake
Drop small mounds by the teaspoon onto greased sheets and bake light brown at about 180 °C (355 °F) for 8-12 minutes.

Changes from the original

"1½ del." is interpreted as 1½ dl cream, vanilla drops are replaced with vanilla extract/vanilla sugar, and the baking temperature is estimated at about 180 °C (355 °F).

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 646)~79% of the text changedremovedadded

150 g gr. smør ~~(smeltet).~~ 150 ~~g sukker. 1,5 dl~~ gr. sukker xy 2 del. fløte ~~(vispet).~~ 100 ~~g potetmel.~~ gr. potetesmel 200 ~~g hvetemel.~~ gr. hvetemel 2 ~~ts vaniljeekstrakt (eller vaniljesukker).~~ teskjeer vaniljedråper 200 ~~g søte mandler (skåldet og grovhakket). Smelt smøret, avkjøl litt og rør det~~ gr. mandler. Det smeltede smør røres hvitt med ~~sukkeret.. Vend inn~~ sukkeret, tilsettes den vispede ~~fløten, deretter potetmel og hvetemel~~ fløte, melet, vaniljen og ~~vaniljen.. Rør inn~~ de skåldede, grovhakkede ~~mandler.. Sett små klatter~~ mandler. Settes med teskje på smurte plater og ~~stek lysebrune ved ca. 180 °C i 8–12 minutter.~~ stekes lyse gulbrune.

Note on Modernised

«1½ del.» er tolket som 1½ dl fløte, vaniljedråper er erstattet med vaniljeekstrakt/vaniljesukker, og steketemperatur er anslått til ca. 180 °C.

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Frequently asked questions

What kind of cookies are "døler"?: They are small, crisp-baked almond cookies, from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 554. The batter is dropped by the teaspoon onto greased sheets and baked light brown - the recipe makes about 40 pieces.
How do I make the batter?: Melt 150 g butter and beat it pale with 150 g sugar. Add 1½ dl whipped cream, then 100 g potato starch and 200 g wheat flour, 2 teaspoons of vanilla and 200 g blanched, coarsely chopped almonds.
How long should they bake?: Only until they are light brown. Total time for the recipe is about 50 minutes including preparation; keep an eye on the sheets, since small cookies like these brown quickly.
Do the almonds have to be blanched?: Yes, the original uses blanched (skinned) almonds that are coarsely chopped, so the skin does not give an off-taste or dark specks in the cookies.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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