Mandelmusslor – Swedish almond pastries

In Sweden the Christmas smörgåsbord is mostly filled savoury items but these little almond tarts (Mandelmusslor) are an easy way to add something sweet to the table

Makes 25-30 mini tarts

You will need:

200g butter
150g caster sugar
1 large egg, beaten
125g ground almonds
250g plain flour
whipping cream and compote, to serve

  1. Beat the butter and sugar until light and fluffy, ideally with electric beaters. Stir in the almonds and then add the egg, a little at a time and beating lightly after each addition.
  2. Gradually add the flour, stirring until the mixture comes together to form a ball. Roll the dough into a sausage shape and wrap in cling film and refrigerate for one hour.
  3. Preheat the oven to 200C/400F/Gas Mark 6. Slice the dough into 25-30 rounds and use to line mini tartlet tins – you may have to do this in batches if you don’t have enough. Place on a baking sheet and bake for up to 8 mins, until biscuity coloured and there are no damp or grey patches. Quickly pry out of the tart tins and place the mandelmusslor on a wire rack to cool.

Keep in a cake tin until needed. When ready to serve, fill with whipped cream and top with berry compote or fresh fruit.





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