Sandbakkels are completely delicious on their own and they make a great companion to any cup of coffee (the Norwegians in my family love drinking decaf all day). Their buttery and almondy flavor goes well with cream and any kind of fresh fruit, and they’re quite spectacular with ice cream too.
My Top 5 Sandbakkel Filling Faves, In Order
5. Peanut Butter Cheesecake Tart Filling via Bake Me Something Good
4. Northwestern Fruit Tarts via Keni on Group Recipes
3. Nutella Sandbakkel Tartlets via About
2. Mocha Tartlets via Epicurous
1.Cranberry Sauce
When I made my latest batch of sandbakkels, I had some leftover cranberry sauce in the fridge, and let me tell you, OMG. The tartness of the cranberries with the sandbakkels was incredible.
Fresh cranberry relish recipe via Food Network
Ingredients
2 pounds fresh cranberries
1 cup sugar
1/4 cup Grand Marnier liqueur
1 orange, zested and juiced
Directions
Place all the ingredients in the bowl of a food processor, pulse several times to breakdown the cranberries and incorporate the ingredients; it should still be a bit chunky. Allow the cranberry relish to sit at room temperature for at least 30 minutes, so the flavors can marry.
You mention 5 fillings, but only list one. When we hit the “next” button we just learned about making Norwegian wrapping paper. What are the other four???
The first 4 are listed, with numbers, above the cranberry filling. :)
Nomal recipe but looks delicious, I’ll have to try them :))