GRANDMA INGRID'S MANDELMUSSLOR – SWEDISH ALMOND PASTRIES
400 g butter, room temperature
1,5 dl caster sugar
3 dl almonds
6 st bitter almonds
1 egg yolk
1 whole egg
8 dl wheat flour
Baking enthusiast Elisabeth Samuelsson shares her Grandma Ingrid's recipe for Mandelmusslor.
Start by blanching the almonds and grind it to a fine flour. You could, of course, cheat and buy ready ground almonds.
Place all the ingredients in a bowl and work it until you have a nice dough. If you have time, leave the dough to rest until the next day but it's not nessecary.
Grease portion sized biscuit tins, ideally special Mandelmusslor tins, with a little butter, take a pinch of dough and push it in to the sides of each tin. Grandma Ingrid's top tip is to dip your thumb in flour and then use your thumb to press the dough as thinly as possible. But be careful to not make it too thin, because you risk breaking the fine biscuit shells when you take them out of the tins after they've been baked.
According to hearsay it's really offensive to be told that your Mandelmusslor are 'filling', as they're supposed to be a very delicate. This is why it's imporant the shell is thin!
Cook in the middle of a pre-heated oven 225 C (gas mark 6 1/2). When ready leave the Mandelmusslor to cool before you turn them upside down to release them from the cake tins.
Serve with whipped cream topped with a little jam. The classic filling is strawberry jam, but cloudberry jam is also delicious.
Image borrowed from blogg.mama.nu