Sandkaker
Buttery almond tart shells pressed into fluted moulds and baked until sandy-crisp and golden.
Cultural Context & History
Pressed thin into fluted tins, sandkaker bake into crisp little almond shells with a texture like fine sand. Eaten plain or filled with cream and berries, they are Christmas-table staples.
Ingredients
- 200 g butter, softened
- 100 g caster sugar
- 1 egg
- 250 g plain flour
- 50 g ground almonds
Recommended Tools
- Fluted sandkake tinsTheir ridges shape the signature hollow shells.
- Electric hand mixerCreams the butter and sugar to a pale, even base.
- Wire cooling rackCools the unmolded shells evenly so they crisp rather than soften.
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Step-by-Step Instructions
- 1
Cream the soft butter and sugar until pale, then knead in the egg, flour and finely ground almonds to a smooth dough. Wrap and chill for 1 hour.
- 2
Press small balls of dough thinly and evenly into fluted sandkake molds, then set the molds on a baking tray.
- 3
Bake at 175°C (345°F) for 12–15 minutes, until pale golden at the edges.
- 4
Let the shells cool slightly in their molds, then invert and tap gently to release. Store in an airtight tin.
Chef's Tip
Press the dough as thinly as the mold allows with a flour-dipped thumb — a whisper-thin shell bakes crisp and drops free, while a thick one steams and clings to the flutes.
Chef's Tip
The shells are fragile while warm and set as they cool, so fill them with berries and cream only at serving to keep the crumb crisp.
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