Scandinavian Almond Tartlets (Sandbakkels in Norwegian or Mandelmusslor in Swedish)

Almond tartlets on a plate next to metal tart molds and a cup of coffee

A crisp, buttery, almond flavored tartlet that is delicious plain or filled with something sweet!


1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1 large egg

1 cup blanched, slivered almonds, finely ground in a food processor

1/2 teaspoon fine sea salt

1 teaspoon almond extract

2 cups all-purpose flour

Special Equipment Needed:

Scandinavian tart pans


1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

2.  Add the egg, followed by the ground almonds, salt and almond extract. Mix until incorporated.

3.  Add the flour and mix on low until just combined.

4.  Remove the bowl from the mixer and knead the dough gently with your hands inside the bowl for a minute or two until it all comes together into a cohesive whole.  Remove the dough from the bowl and place on a large sheet of plastic wrap. Wrap tightly and chill dough for at least 30 minutes.

5.  Preheat oven to 375 degrees.  Line a rimmed baking sheet with a piece of parchment paper and have 25 or so tart pans at the ready.  Remove chilled dough from the refrigerator and tear off a piece that is approximately the size of a walnut.  Pat the small piece of dough into the tart pan using your thumbs and fingers. The dough should be uniformly 1/16th inch to an 1/8th inch thick across the surface of the tart pan.  Create a nice even edge at the top of the pan.

6.  Place 8-10 filled tart pans on a rimmed baking sheet lined with a piece of parchment paper and slide them in the oven for 12-15 minutes or until they are light golden brown in color.

7.  Remove the baking sheet from the oven and allow tart shells to cool before handling.  Once they are cool enough to touch, tip them upside down and remove the tart shell from the pan.  This may require a little help from your fingers or by tapping and/or wiggling the pan a little to loosen the tart shell from the sides.  This may take a little practice. Let the tart shells cool upside down on a wire baking rack. Repeat with remaining tart pans, baking 8-10 on a baking sheet at a time.  Fill (or don’t fill) as desired.


These tart shells freeze beautifully.  Put any tart shells that you are not immediately eating or filling in a freezer bag and consume at your leisure.

Keywords: almond, tart, cookies, fika, Christmas, holiday