Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 659)~95% of the text changedremovedadded
250 g smør (kaldt). 125 g sukker. 1 stk egg. 100 g mandler (skåldede og malte). 500 g hvetemel (siktet). syltetøy (til fyll; kan erstattes med Butterdeig lages på vanlig måte, kjevles ut i firkanter ca. 8—12 cm. I hvert hjørne gjøres en liten kule mandelmasse). Bland siktet mel innskjæring; litt frukt eller blandet rosiner og sukker, sukat legges midt på, og tilsett de skåldede, malte mandlene.. Bland inn egget hverannen spiss bøies over frukten. Stekes i god varm ovn. Deigen skal helst ikke arbeides med hendene, bruk først skje og det kalde smøret siden kjevle, og arbeid raskt sammen til en deig.. Kjevle hold deigen ut og stikk kald! Deigen kan godt ligge nogen dager før den kjevles ut runde kaker med utstikker til steking, men den må ligge koldt, overdekket, så den ikke tørker, eller et glass.. Legg litt syltetøy midt på hver kake og brett kanten inn fra tre sider.. Legg kakene på smurt plate og stek dem ved svak varme, ca. 160–170 °C, den kan legges i omtrent 15 minutter. et fuktig klæde.

Note on Modernised

Mengdene er omregnet til gram, «kjevles» er modernisert til kjevles/rulles ut, og ovnstemperatur (ca. 160–170 °C) er lagt til for «svak varme».

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!