We are gathering all our Sunday advent recipes on our blog, so keep checking back every Sunday of advent for new cookies!
Check out the video for the first Sunday of Avent and keep scrolling for the recipes for Sandkaker and Brune Pinner
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SANDKAKER (Thumb Cookies)
INGREDIENTS
200 grams butter
100 grams sugar
One egg
100 grams almonds
250 grams flour
METHOD
Blanch the almonds, remove the skin and grind them finely. Mix with flour.
Whip the butter and sugar into a cream. Add egg. Mix with flour and almonds and work into a firm dough.
Refrigerate the dough for 15 minutes.
Divide the dough into 40 pieces and press them into metal forms.
Bake in the oven for 10-12 minutes at 180C.
Turn the metal forms upside down immediately as they are taken out of the oven.
Once they start cooling down, tap gently, and the cookies will come out of the forms.
Allow to cool down completely on a metal rack.
Click here for the original recipe that we used.
BRUNE PINNER (Brown Sticks)
INGREDIENTS
200 grams butter
200 grams sugar
One egg yolk
3 tsp vanilla sugar*
4 tsp cinnamon
1 tsp baking soda
1 large tbsp Scandinavian dark syrup (Molasses or Treacle)
300 grams flour
Garnish with egg white, pearl sugar and chopped almonds
METHOD
Whip the butter and sugar into a cream. Add egg.
Heat the dark syrup (Molasses or Treacle) in a small pan until it becomes liquid and add into the butter mixture.
Add the flour (use a sifter), vanilla sugar, cinnamon, baking soda, and work with your hands until you get a dough.
Cut into six pieces and roll them as long as a baking tray.
Flatten the rolls, use a brush to add the egg and sprinkle pearl sugar and almonds.
Bake in the oven at 225C for 10 minutes.
Cut the rolls diagonally with a sharp knife while they are still warm.
Let them cool down on a metal rack.
Click here for the original recipe that we used
* In Norway, we can get vanilla sugar in the store, but we have understood that this isn’t a product in other countries. If you can’t purchase vanilla sugar in your country, we recommend replacing that with real vanilla.
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