Norwegian Sand Cake

Norwegian Sand Cake

1. Prepare ingredients. Cut the butter into small pieces and soften naturally. Almonds are crushed into powder with a wall-breaking machine for later use.

2. Mix butter and sugar with an electric whisk.

3. Add the egg liquid in portions, and stir evenly each time until the egg liquid and butter are completely melted.

4. Sift in the flour and almond flour.

5. Mix well with a rubber knife, without dry powder, just grab it into a ball.

6. Put it in plastic wrap, make a long strip, and put it in the refrigerator to wake for 12-24 hours. At least 2 hours or more.

7. On the second day, take out the long strips and divide them into 26 equal parts (about 20 grams)

8. Brush the tower mold with a thin layer of oil, take a small portion and put it in the tower mold, dip your hands in oil to press the dough evenly in the mold.

9. After finishing in order, pierce some small holes with a small fork to prevent the bottom from bulging.

10. Preheat the oven to 180°, put it into the oven together with the tower mold, and bake for about 18 minutes.

11. Let cool and demould after baking.

12. Christmas cookies from Norway. It's like a tart.

13. You can add some cream cheese or ice cream to eat together, or you can enjoy it alone.

Tips:

The mixed dough should be kept in the refrigerator for 12-24 hours, only then it tastes good. Almond flour cannot be omitted.