Scandinavian Recipes

Scandinavian Recipes

The fictional town of Riverton is largely Scandinavian, and at Christmas, their celebrations include traditional dishes and desserts served in Norway and Sweden. My paternal grandparents were both Norwegian, so I grew up enjoying the tasty treats you see here. I now make them for my own family.

1 cup white sugar
1 cup butter
1 egg
3 cups flour
1/2 tsp. baking powder (add to the flour)
1 tsp. vanilla
1/2 tsp. almond extract
pinch of salt

Cream butter and sugar.
Add egg and beat well.
Add vanilla, almond, & salt.
Add flour & baking powder slowly.
Stir well after each addition. Work in by hand.
Press into Sandbakkelse tins. Place the tins on a cookie sheet.
Bake at 350 degrees around 10 - 15 minutes or until edges begin to turn brown.

Sandbakkelse Tins
It’s important to press the dough in the tins so it’s a very thin layer. The end result should be a crisp shell—not a thick, cookie-like consistency.
When I take them out of the oven, I let them cool for a minute.
Then I tip them upside down, tap the bottom a few times, and then shake.
They should slide out.
Don’t wash the tins in-between putting the next round in the oven.
Just take a paper towel and brush off any crumbs on the outside or inside.

Swedish Kringler
1 cup flour
½ cup butter
1 tablespoon water, or as needed
1 cup water
½ cup butter
1 cup floor
3 eggs
1 teaspoon almond extract
1 cup confectioner’s sugar
1 tablespoon milk (or cream)
1 tablespoon butter, softened
1 teaspoon almond extract

Preheat oven to 350 degrees.

To make the dough, cut ½ cup butter into 1 cup flour, using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. (Form a ball like you would if you were making pie crust.) 

On a floured surface, roll the dough out into a thin rectangle. Place on a rectangular cookie sheet. (I rolled it out a bit, then transferred to the cookie sheet to finish rolling.)

In a small saucepan over high heat, bring 1 cup water and ½ cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread over dough.

Bake in preheated oven for 55 - 60 minutes. The pastry will fall all a little as it cools.

Meanwhile, combine confectioner’s sugar, milk, 1 tablespoon butter, and 1 teaspoon almond extract. Spread over pastry as soon as it’s removed from the oven. (I also sprinkled sliced almonds over the top.)

It’s best eaten the same day—but I still received rave reviews when I served it the next day at a family dinner. Enjoy!!!

2 eggs
1 tablespoon white sugar
1 cup sifted all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
vegetable oil for frying
sifted confectioners' sugar or granulated sugar

Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.

Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.

Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).

Rosette Irons
Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.

Reheat iron 1 minute; make next rosette.

Sprinkle rosettes with sugar.

Keep in air-tight container.

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