Why both sweet and bitter almonds?

The bitter almonds give an intense almond aroma in small amounts, while the sweet ones make up the bulk of the filling. Bitter almonds can today be replaced with a few drops of almond essence.

Marvposteier (almond puff-pastry tartlets)

Small puff-pastry tartlets from 1900 filled with a mixture of stiffly whipped egg white, sugar and ground sweet and bitter almonds, decorated with crossing strips of pastry and baked for about half an hour.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 259 (falt i det fri)

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About the dish

Marvposteier er små butterdeigsposteier med et luftig mandelfyll av eggehvite, sukker og støtte mandler, pyntet med et gitter av deigstrimler. Oppskriften står i seksjonen «Kager» i «Kogebog for skole og hjem» (1900).

How to make it

1
Make the puff pastry
Mix the flour with the cognac. Knead in the water, egg and the cold butter to make a puff pastry. Roll it out thinly.
2
Line the moulds
Line small tin moulds (tartlet tins) with the dough – not too thin.
3
Make the almond filling
Stir the stiffly whipped egg whites together with the sugar and the blanched, finely ground almonds. Put a good teaspoon of filling in each mould.
4
Decorate and bake
Roll out a little puff pastry, cut it into narrow strips and lay them crosswise over the filling. Bake in a good, hot oven for about ½ hour.

Changes from the original

Priskolonnen er utelatt og målene er gjort metriske. «dcl» er tolket som desiliter og «kognak» modernisert til konjakk. Fyll- og deigingredienser er skilt tydelig for lesbarhet.

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Frequently asked questions

What are marvposteier?: Small puff-pastry moulds filled with an airy mixture of stiffly whipped egg white, sugar and ground almonds, decorated with a lattice of pastry strips.
Why both sweet and bitter almonds?: The bitter almonds give an intense almond aroma in small amounts, while the sweet ones make up the bulk of the filling. Bitter almonds can today be replaced with a few drops of almond essence.

Equipment for this dish

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