📝 About This Recipe
Transport your kitchen to a cozy Nordic bakery with these delicate, buttery, and almond-scented shortbread crusts. Traditionally baked in intricate tin molds, Sandbakelse (literally 'sand bakes') are prized for their melt-in-your-mouth texture and beautiful scalloped shapes. These golden treasures are a staple of the Swedish 'Sju Sorters Kakor' (Seven Kinds of Cookies) tradition and offer a sophisticated balance of rich butter and sweet almond.
🥗 Ingredients
The Dough Base
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Granulated Sugar (superfine sugar works best for texture)
- 1 Large Egg (at room temperature, lightly beaten)
- 1 teaspoon Almond Extract (pure extract for the best aroma)
- 1/2 teaspoon Vanilla Extract (to round out the flavor profile)
Dry Ingredients
- 3 cups All-Purpose Flour (measured using the spoon-and-level method)
- 1/4 cup Blanched Almond Flour (finely ground for extra sandy texture)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1/8 teaspoon Ground Cardamom (optional, for a traditional Nordic spice hint)
For Serving (Optional)
- 2 tablespoons Confectioners' Sugar (for dusting)
- 1 pint Fresh Raspberries (for filling the shells)
- 1/2 cup Heavy Whipping Cream (whipped to soft peaks)
👨🍳 Instructions
-
1
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is pale, light, and fluffy.
-
2
Add the lightly beaten egg, almond extract, and vanilla extract to the butter mixture. Continue beating until fully incorporated, scraping down the sides of the bowl as needed.
-
3
In a separate medium bowl, whisk together the all-purpose flour, almond flour, salt, and ground cardamom (if using).
-
4
Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until the dough comes together; be careful not to overwork the gluten, as you want a 'sandy' crumb.
-
5
Wrap the dough tightly in plastic wrap and flatten it into a disk. Refrigerate for at least 60 minutes to allow the butter to firm up and the flavors to meld.
-
6
Preheat your oven to 375°F (190°C). There is no need to grease the Sandbakelse tins, as the high butter content in the dough prevents sticking.
-
7
Take a small piece of chilled dough (about the size of a walnut) and press it into the center of a Sandbakelse tin.
-
8
Using your thumbs, press the dough evenly against the bottom and up the fluted sides of the tin. The dough should be thin but without any holes. Trim any excess from the top edge with your finger.
-
9
Place the filled tins on a large baking sheet, leaving about an inch of space between them for airflow.
-
10
Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown. The centers may still look pale; do not overbake.
-
11
Remove the baking sheet from the oven and let the tins sit for 5 minutes. While still warm but manageable, turn the tins upside down on a wire rack.
-
12
Gently tap the bottom of the tins or give them a slight squeeze to release the cookies. If they stick, a light tap on the counter usually does the trick.
-
13
Allow the cookies to cool completely on the wire rack before serving or storing. They will become crisp as they cool.
💡 Chef's Tips
If the dough becomes too soft while working, return it to the fridge for 15 minutes; cold dough is much easier to press into the molds. To ensure easy release, make sure you press the dough firmly into the ridges of the tins to create a solid structure. Avoid using non-stick spray on the tins as it can gum up the intricate designs; the natural butter in the recipe is usually sufficient. Store these in an airtight container at room temperature for up to 2 weeks, or freeze the empty shells for up to 3 months. If you don't have traditional tins, mini muffin tins can work, though you'll miss out on the classic fluted look.
🍽️ Serving Suggestions
Serve upside down (the traditional way) to showcase the intricate designs of the molds. Fill the hollow 'cups' with a dollop of lingonberry jam and whipped cream for a festive Swedish treat. Pair with a strong cup of dark roast coffee or a delicate Earl Grey tea. Serve alongside other Scandinavian cookies like Krumkake or Pepparkakor for a complete holiday spread. Dust lightly with powdered sugar just before serving for a snowy, elegant finish.