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Vanilla Nuts

Vanilla nuts from Erken & Steen (1900): butter creamed white with sugar, then flour, blanched finely ground almonds, egg yolks and vanilla. Rolled into small nuts and baked pale brown. A creamed almond short dough, without leavening.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 269 (falt i det fri)

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About the dish

Møre, mandelrike småkaker («nøtter») fra Erken & Steens «Kogebog for skole og hjem» (1900). Deigen er en klassisk rørt mørdeig med eggeplommer – ingen hevemidler.

How to make it

  1. 1

    Cream butter and sugar

    Cream the soft, washed butter until white with the sugar.

  2. 2

    Work in the rest

    Work in the wheat flour, the blanched and finely ground almonds, the egg yolks and the vanilla to make a firm dough.

  3. 3

    Shape the nuts

    Roll the dough into small nuts and place them on a greased baking sheet.

  4. 4

    Bake

    Bake the nuts pale brown in a moderate oven (approx. 175 °C (345 °F)), about 12–15 minutes.

Changes from the original

Priser fjernet. «skollede, stødte mandler» tolket som skåldede og finmalte mandler. Originalen lister 4 egg, men fremgangsmåten bruker bare eggeplommene – oppført slik med forklaring. Mengde vaniljepulver anslått. Steketemperatur lagt til.

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Frequently asked questions

Should I use whole eggs or only yolks?
The 1900 method mentions only "the egg yolks." The four eggs in the price list are bought whole, but it is the yolks that go into the dough.
What does "blanched" almonds mean?
Blanched almonds are almonds that have been scalded in boiling water and peeled, so that the brown skin is removed.

Equipment for this dish

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