Norwegian Christmas Cookies

Name: Norwegian Christmas Cookies
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 25g butter; 25g Caster sugar; 20g Whole egg liquid; 77g Low-gluten flour; 31g Almond powder; Some Cream cheese

by Dongying Xiaoyingzi

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The Norwegian celebrating Christmas is like the Chinese celebrating the Spring Festival. It is very grand. I have not been to Norway but I can feel the Norwegian festive atmosphere from the description of Hong Jie! Christmas is coming soon, follow Hong Jie to learn how to make traditional Norwegian food, Christmas Biscuit Festival, and enjoy exotic food on Christmas Eve. Sister Hong said that there are as many as seven kinds of Christmas snacks in Norway. Save them and make them slowly. Today, I will make this Christmas biscuit called sand cake.
Because a lot of almond flour is used to taste a bit rusty, the production process is the same as making tartare, but the recipe is a bit different. This uses less fat.
The prepared biscuits are crispy in mouth. Because of the addition of almonds, they taste very fragrant and accompanied by a rustling sound. This may be the origin of the sand biscuits. Squeeze a little bit of cream cheese and eat it together. The slightly salty cream cheese has its unique lactic acid taste. It is not an exaggeration to eat it together so that your throat is still thinking about the next one! "

Ingredients

Norwegian Christmas Cookies

1. Almonds into the food processor

2. Smashed into powder

3. Take out the butter from the refrigerator to soften it naturally, add sugar and beat with a whisk

4. Add the egg liquid in small portions and mix well each time until the egg liquid and the butter are completely integrated before adding the next time.

5. Don't feel so troublesome. It will be quick to mix with less and add too much egg liquid at one time, but it is not easy to beat.

6. Sift the flour and almond flour into a container.

7. Mix well with a rubber spatula until there is no dry powder

8. Put it into a fresh-keeping bag and knead it with your hands

9. After sorting the long strips, put them in the refrigerator overnight, if the time is not enough, it will take at least 2 hours.

10. Take out the long strips and divide them into 8 equal parts, each about 22 grams

11. Spread a thin layer of butter on the tower mold

12. Take a small dough into the mold

13. Wear disposable gloves and press the dough into the mold.

14. Do everything in order

15. Put some holes in the small fork to prevent the bottom from bulging, put it in the baking tray

16. Put it in an oven preheated to 180 degrees and bake for about 18 minutes

17. After being out of the oven, put it on the rack to dissipate the heat and release the mold

18. Finished product

Tips:
Xiaoyingzi's words:
1. Generally, the mixed dough should be put in the refrigerator overnight, only then it tastes good.
2. Moulds that are not non-stick must be brushed with oil in order to be easily taken out. I used a piece of frozen butter and rubbed it a few times inside the mold, leaving traces of the butter on the mold, which can prevent staining without rubbing too much.
3. Almond flour is better off-the-shelf. It's better not to use almond flakes to powder like I did.