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Almond Cookies

Almond cookies from Erken 1914: a shortcrust of 250 g butter, 125 g sugar, 1 egg, 100 g ground almonds, and 500 g flour, cut out, filled with jam and folded in from three sides, baked at low heat about 15 min.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 566 (falt i det fri)

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About the dish

Shortcrust cookies with almonds and jam from the baking chapter of Stor kokebok (1914). The cookies are folded in from three sides so the filling is visible in the middle — a classic triangular cookie.

How to make it

  1. 1

    Mix the dry ingredients

    Mix the sifted flour and sugar, and add the blanched, ground almonds.

  2. 2

    Make the dough

    Mix in the egg and the cold butter and work quickly together into a dough.

  3. 3

    Roll and cut out

    Roll the dough out and cut out round cookies with a cutter or a glass.

  4. 4

    Fill and fold

    Place a little jam in the center of each cookie and fold the edge in from three sides.

  5. 5

    Bake

    Place the cookies on a greased tray and bake them at low heat, about 160–170 °C (340 °F), for about 15 minutes.

Changes from the original

The amounts have been converted to grams, "kjevles" is modernized to rolled out, and an oven temperature (about 160–170 °C (340 °F)) has been added for "low heat."

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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. 566) → 1949 (korrekturlest, s. 659)~95% av teksten endretfjernetlagt til
1/4 kg. smør 125 gr. sukker 1 egg 100 gr. mandler 1/2 kg. hvetemel syltetøi. Det sigtede mel Butterdeig lages på vanlig måte, kjevles ut i firkanter ca. 8—12 cm. I hvert hjørne gjøres en innskjæring; litt frukt eller blandet rosiner og sukker blandes, tilsættes de skoldede, malte sukat legges midt på, og støtte mandler, blandes hverannen spiss bøies over frukten. Stekes i god varm ovn. Deigen skal helst ikke arbeides med egget hendene, bruk først skje og det kolde smør. siden kjevle, og hold deigen kald! Deigen kan godt ligge nogen dager før den kjevles ut, utstikkes med rundt jern ut til steking, men den må ligge koldt, overdekket, så den ikke tørker, eller glas; litt syltetøi lægges midt paa kaken, som bøies over fra tre sider. Lægges paa smurt plate og stekes ved svak varme i ca. 1/4 time. Istedenfor syltetøi den kan man lægge paa midten av kaken en liten kule av mandelmasse. legges i et fuktig klæde.

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Frequently asked questions

How long and at what heat should the almond cookies be baked?
They are baked on a greased tray at low heat for about a quarter of an hour (15 minutes).
How are the cookies shaped?
The dough is rolled out and cut with a round cutter or a glass. A little jam is placed in the center of the cookie, and the edge is folded in over the filling from three sides.
Can I use something other than jam as filling?
Yes, instead of jam you can place a small ball of almond paste in the center of the cookie.
How are the almonds handled?
The 100 grams of almonds are blanched, ground, and pounded before being mixed into the sifted flour and sugar.

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