How long should the eggs and sugar be beaten?

Half an hour. The long beating incorporates air into the dough, which contains no leavening agent.

How are the almonds prepared?

60 g of almonds are blanched (the skins removed) and ground before being stirred in together with the vanilla sugar and the flour.

How are the nuts shaped and baked?

The dough is worked well and rolled into round balls that are placed on a greased sheet. They are baked pale golden in a not-too-hot oven — watch them closely, they should not brown.

How many cookies does the recipe make?

Around 40 cookies. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 571.

Vanilla Nuts (Vaniljenøtter)

Name: Vanilla Nuts (Vaniljenøtter)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 40 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggs; 350 g sugar; 350 g all-purpose flour; 60 g almonds (blanched and ground); 1 tsp vanilla sugar

Vaniljenøtter ("vanilla nuts") are small round Norwegian cookies made from 4 eggs, 350 g sugar, 350 g flour, 60 g ground almonds, and vanilla sugar, rolled into balls and baked pale golden in a moderate oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 571 (falt i det fri)

Be the first to rate

About the dish

Simple egg-rich cookies from the baking chapter. The long beating time stood in for today's electric stand mixers; with a machine, a few minutes is enough.

How to make it

1
Beat eggs and sugar
Beat the eggs and sugar until pale and fluffy — in the original half an hour by hand, or 8–10 minutes with a stand mixer.
2
Mix the dough
Add the blanched, ground almonds, the vanilla sugar, and the flour. Work the dough together well.
3
Roll into balls
Roll the dough into round balls and place them on a greased baking sheet, spaced slightly apart.
4
Bake
Bake the cookies pale golden in a not-too-hot oven, about 160 °C (320 °F), for 10–12 minutes. Cool on a rack.

Changes from the original

Quantities given in modern measures. The beating time is shortened with reference to an electric mixer, and the oven temperature is given in degrees (about 160 °C (320 °F) for a "not-too-hot oven").

In stores now

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

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 571) → 1949 (korrekturlest, s. 670)~19% av teksten endretfjernetlagt til

4 egg 350 gr. sukker 350 gr. hvetemel 60 gr. mandler 1 ~~teske~~ teskje vaniljesukker. Egg og sukker røres ½ time, ~~tilsættes~~ tilsettes de ~~skoldede,~~ skåldede, malte mandler, vaniljen og melet. Deigen arbeides godt, trilles til runde kuler, som ~~lægges paa~~ legges på smurt plate og stekes lysegule i ikke for varm ovn.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long should the eggs and sugar be beaten?: Half an hour. The long beating incorporates air into the dough, which contains no leavening agent.
How are the almonds prepared?: 60 g of almonds are blanched (the skins removed) and ground before being stirred in together with the vanilla sugar and the flour.
How are the nuts shaped and baked?: The dough is worked well and rolled into round balls that are placed on a greased sheet. They are baked pale golden in a not-too-hot oven — watch them closely, they should not brown.
How many cookies does the recipe make?: Around 40 cookies. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 571.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!