Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Almond Plesken

Almond plesken from Erken 1914 (small Norwegian drop cookies): a creamed butter batter with sugar, ground almonds pounded with rosewater, eggs, and lemon juice, and flour last; dropped with a teaspoon onto a tray and baked light brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 565 (falt i det fri)

Be the first to rate

About the dish

Rosewater and almond are typical aromas in Erken's finer cookies and point back to older Dano-Norwegian confectionery tradition.

How to make it

  1. 1

    Cream butter and sugar

    Cream the butter until white and add the sugar.

  2. 2

    Almonds and aroma

    Blanch the almonds, grind them fine, and pound them with the rosewater. Stir the almond mixture into the creamed butter along with the eggs and lemon juice.

  3. 3

    Stir the batter

    Stir well together — the original states half an hour by hand, 5–8 minutes with a mixer. Mix in the flour last.

  4. 4

    Bake

    Drop small dollops with a teaspoon onto a greased or parchment-lined tray, well spaced. Bake at about 175 °C (345 °F) until the cookies are pale golden brown.

Changes from the original

"Dessertspoonful" has been converted to 2 tsp, the stirring time shortened with an electric mixer, and the baking temperature estimated at 175 °C (345 °F). The almonds are ground in a food processor instead of pounded in a mortar.

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.

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. 565) → 1949 (korrekturlest, s. 658)~49% av teksten endretfjernetlagt til
250 gr. hvetemel 250 gr. sukker 60 gr. smør 60 gr. søte mandler 4 egg saft av 1/2 citron ½ sitron 1 dessertskefuld rosenvand. Smørret dessertskjefull rosenvann. Smøret røres hvitt, tilsættes tilsettes sukkeret, de skoldede, skåldede, malte mandler, mandler — støtt efterpaa efterpå med rosenvandet, rosenvannet — eggene og citronsaften, sitronsaften, røres 1/2 ½ time; melet haves has i tilsidst. Sættes tilsist. Settes med teske paa teskje på smurt plate; stekes lyse gulbrune.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How are the cookies shaped?
The batter is dropped in small dollops with a teaspoon onto a greased baking tray. Space them a little apart, since they spread somewhat. The recipe makes about 40 small cookies.
How long should they be baked?
They are baked until pale golden brown — that is, a short time. Watch them closely, because such thin cookies quickly get too dark. The total time for the recipe is around 50 minutes, most of it spent stirring.
Do I have to stir the dough for half an hour?
In the 1914 original, the butter, sugar, almonds, rosewater, eggs, and lemon juice are stirred for half an hour before the flour is folded in at the end. With an electric mixer it goes considerably faster, but an airy batter is the point.
What do I do with the almonds?
The 60 grams of sweet almonds are blanched (the skin removed), ground or pounded, and pounded further together with the rosewater before being stirred into the butter-and-sugar mixture.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!