Butter and sugar are beaten white, egg, vanilla and flour are added, and the dough is rolled into small balls and baked pale. From Erken's Stor kokebok (1949), p. 670.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 670 (falt i det fri)
One of several recipes for vanilla nuts in the book. Potato flour gives the biscuits a tender, crumbly texture.
Make the dough
Beat the butter and sugar until white. Add the egg, vanilla and the sifted flours.
Shape and bake
Roll the dough into small balls and bake them fairly pale.
Quantities are unchanged. 'Potetesmel ½ kg' is interpreted as 500 g potato flour; the source gives no baking time or temperature.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Egg
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Note on Modernised
Mål er uendret. «Potetesmel ½ kg» er tolket som 500 g potetmel; steketid og temperatur oppgis ikke i kilden.
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