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Prep time
1 hour 15 minutes
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Cook time
15 minutes
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Serves
26
Author Notes
Almond shells, or “mandelmusslor” are classic, Swedish tart-like cookies often served around the holidays.. They range in size, shape, and number of ingredients, but here I’ve condensed a recipe to make them with only five main ingredients (and some optional—yet strongly recommended—toppings). They’re traditionally baked in scalloped-shaped baking tins, but to make them more accessible this recipe uses a standard cupcake tin.
Tips & Tricks
• Make these almond shells in advance and store in an airtight container at room temperature for up to one week. Alternatively, freeze for up to two months.
• Even though this is supposed to be a true 5 ingredient recipe, it wouldn’t hurt if you added 1 teaspoon vanilla extract and ¼ teaspoon almond extract for extra flavor.
• To make sugared cranberries, heat ½ cup water with ½ cup sugar in a medium saucepan until the sugar has dissolved. Pour the syrup into a bowl with 1 cup fresh cranberries. Cover and let sit for 15 minutes. Transfer the cranberries with a slotted spoon to a parchment-lined plate or baking sheet and let dry for 10 minutes. Transfer to a bowl of sugar and toss, separating any that are stuck together. Store them in an airtight container.
—Nea Arentzen
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Ingredients
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ALMOND TART SHELLS
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2 cups
(240 grams) all-purpose flour
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2/3 cup
(128 grams) almond flour
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1/2 cup
(100 grams) granulated white sugar
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1/4 teaspoon
Dimond crystal kosher salt
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14 tablespoons
(198 grams) unsalted butter, at room temperature
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1
egg white
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OPTIONAL FILLING
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redcurrant jam or jam of choice
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whipped cream
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sugared cranberries
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fresh mint
Directions
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In a medium bowl, combine the all-purpose flour, almond flour, sugar, and salt. Add the butter (and extracts, if using; see tip) and pinch the butter into the dry ingredients with your fingers, the same way you would with a pie dough. Mix in the egg white until fully incorporated. Chill the dough for at least 1 hour.
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Heat the oven to 375ºF/ºC with a rack in the upper third position. Roll between two sheets of parchment to a ¼-inch thickness. Press out using a 3-inch scalloped circle cookie cutter (regular circle is fine too).
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Assemble each circle in the cups of a cupcake tin (no need to grease); gently press into edges and sides.
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Bake on the upper oven rack until golden brown, 12 to 15 minutes. Let them cool slightly, then use a small knife or offset spatula to loosen and remove them. Bake the remaining dough and let all the shells cool completely.
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Fill the almond shells with jam, whipped cream, and cranberries, if using (see tip).
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