Recipes, traditions, holiday meals, examples from lodge members
Marvposteier (Almond Tarts)
From “The Complete Scandinavian Cookbook” (Norwegian section) by Alice B. Johnson
This is so delicious!!
1 cup butter
¼ cup water
1 tbsp. vanilla, cognac or brandy
3 ½ oz. almonds, blanched and ground
5 ½ oz. confectioner’s sugar
3 large egg whites
Sift flour, crumble in butter and add water and vanilla, cognac or brandy. Mix with fork or pastry blender. Chill. Break off small pieces and line fancy forms or tiny muffin pans.
Mix almonds and sugar and stir carefully into beaten egg whites. Place a teaspoonful of the filling in the center of each pastry-lined form. Roll out a small piece of the dough and cut in strips with a fluted pastry wheel. Place strip over the filling to form a handle for the basket-like tart. Bake at 350 until golden brown, about 20 minutes.
Makes about 30 tarts.
Havremakroner (Oatmeal Macaroons)
From “Time-Honored Norwegian Recipes” by Sigrid Marstrander
1 cup sugar
1 egg, beaten
4 Tbsps. Cream
½ tsp. almond extract
1 cup flour
1 tsp. baking powder
2 ½ cups rolled oats
Mix butter and sugar until fluffy. Add beaten egg, then the cream and almond extract. Beat well. Sift flour and baking powder. Add this to the butter mixture and beat again. Stir in the oats and mix well. Place by teaspoonfuls on a greased baking sheet. Bake at 250 degrees for 20 minutes or until dry and crisp.
Makes about 75 cookies.
Everybody asks for this recipe. It is easy, cheap and delicious.