Sandkaker (almond tartlets) are the small, fluted biscuits many remember from their grandparents' biscuit tin. The dough is simple. What separates a fine tartlet from a ruined one is how thinly you press the dough into the tin, and how you get it out again.
Black Month pack What you need
The recipe makes about 40 tartlets, and you will need small tartlet tins.
- 200 g soft butter
- 125 g sugar
- 1 egg
- 75 g ground almonds
- 300 g plain flour
- A little butter for the tins
How to make it
- Beat the butter and sugar until pale and soft.
- Stir in the egg, and mix in the almonds and flour.
- Wrap the dough, and leave it in the fridge for about 1 hour.
- Heat the oven to 175 °C, and lightly butter the tins.
- Press the dough thinly and evenly into the tins with your thumb.
- Put the tins on a baking tray, and bake for 10 to 12 minutes, until the edges are pale gold.
- Let the tartlets stand for a few minutes, and turn the tins upside down on a wire rack.
- Tap the tin lightly if a tartlet stays put.
How to get them out of the tins
- Thin dough: A thick tartlet turns heavy and sticks. You should almost be able to make out the tin through the dough.
- The right time out of the oven: Warm tartlets are fragile, so give them a few minutes. If they stick, put the tin back in the oven for a minute.
- Buttered tins: The dough is rich enough on its own, but if the tins have been stored for a long time, a thin layer of butter gives a safe start.
Fill them, or leave them as they are
Sandkaker are good as they are. To turn them into a dessert, fill them just before serving with cream and cloudberries or a spoonful of jam. Filled tartlets should be eaten the same day.
How to store Sandkaker
The cold tartlets go in an airtight tin, with baking paper between the layers if you stack them. In a cool place they keep for one to two weeks. If they have to wait longer, they freeze well.
Food Container 1,600 ml589 NOKContainer, lid and pump in the same pack. The pump draws out the air and charges with the included USB-C cable.
Frequently asked questions
Why do the Sandkaker stick?
Usually the dough is too thick, or the tin needs a little butter. Try putting the tin back in the oven for a minute.
Can I bake Sandkaker without almonds?
Yes. Swap the almonds for the same amount of plain flour. The tartlets have a little less flavour.
Should tartlet tins be washed?
Wiping them with kitchen paper is usually enough. If you wash them, they must dry completely before you put them away.
Can the dough be made in advance?
Yes. It keeps for a couple of days in the fridge and can also be frozen.
Which kinds go well together on the plate? See seven kinds of Christmas biscuits.
Small biscuits, plenty of room
The Sandkaker lie neatly in the food container, and you can see them through the side.
See the food container →- Pump included
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- Lid with clips
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- Transparent container