Cookies with Cranberries, Almonds, Chocolate, and Liquorice (Cookies med tranebær, mandler, chokolade, og lakrids)




This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 100

150 g melted butter
4 1/2 dl powdered sugar
6 dl flour
6 egg yolks
4 tsp vanilla sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
6 handfuls chopped almonds
150 g chopped chocolate
100 g dried cranberries
12 tsp liquorice powder

Blend powdered sugar, butter, and vanilla sugar together. Blend in egg yolks. In a separate bowl, combine baking soda, baking powder, and flour. Blend into butter mixture. Blend in liquorice powder. Fold in almonds, chocolate, and cranberries. Drop by spoonfuls onto a parchment-lined baking sheet. Bake at 150 C (convection) for 7-8 minutes. Let cool on wire racks.


Salad with Raspberries and Almonds (Salat med hindbær og mandler)




This recipe was found on SØNDAG 

Serves 4-6

100 g arugula
200 g baby spinach
250 g almonds
50 g dried apricots
1/2 bundle basil

1 dl EVOO
1/2 dl white balsamic
2 tbsp acacia honey
Salt and pepper

Rinse and trim the greens well. Gently combine the raspberries with the greens in a bowl. Toast the almonds in a bit of oil in a warm pan, remove from heat, and season with salt. Cut the apricots into long slices, cut the basil into long strips, and carefully fold all of that into the salad. Mix the dressing ingredients together and toss with the salad before serving.

Tea Crescents with Almond Sprinkle (Thehorn Med Mandeldrys)

Tea Crescents with Almond Sprinkle



This recipe was found on Spise Med Mormor 

250 g flour
250 g cold margarine
1 dl buttermilk
3-4 apples, grated
150 g marzipan
1 egg
50 g sugar hail
50 g chopped almonds

Cut the margarine into the flour and knead with the buttermilk. Let the dough rest for one hour. You can also make this the night before and keep it in the refrigerator overnight. Divide the dough in 2 parts, roll out one part and cut into 8 triangles. On each piece, place a bit of softened marzipan and a bit of grated apple. Roll the triangles from the wide end. Repeat the process with the second half of the dough. Place on a baking sheekt with the tip down and bend into crescents. Brush with beaten egg, top with sugar and chopped almonds. Bake at 200 C for 15-20 minutes.

Homemade Tomato-Apricot Pesto (Hjemmelavet tomat-abrikospesto)

Tomato-Apricot Pesto



This recipe was found in the latest issue of Irma Krydderi

Serves 4

1 dl almonds
1 dl dried apricots
1 jar sun-dried tomatoes in oil
1 Pecorino cheese
1 package crispy rye chips

Place almonds and apricots in a blender. Pour the oil from the sundried tomatoes into the blender. Blend lightly. Add the tomatoes from the jar and blend to a pesto consistency. Place in a jar. Serve the pesto with cheese and bread.

Prune, Almond, and Chocolate Parfaits (Muldvarpeskud)




This recipe was found on Spise Med Mormor

1 bag of prunes, UNPITTED
2 dl water
30 g skinned almonds
3 eggs
3 tbsp sugar
1 1/2 tbsp corn starch
4 dl milk
1 tsp vanilla
1 1/2 dl whipping cream
100 g dark chocolate

Cook the prunes for ca. 15 minutes or until they’re tender and let them cool. Remove the pits from the prunes and replace them with an almond in each one. Place the prunes in a deep serving dish or divide among portion glasses.

Beat the eggs, sugar, corn starch, and milk together in a pot and bring to a boil while whisking. Add vanilla and cool. Beat the whipping cream to a whipped cream and fold into the creme.

Pour the creme over the prunes and grate chocolate atop.

Moritz Cake (Moritzkage)



This recipe was found on Gamle Danske Opskrifter

750 g apples
1/2 dl water
2-3 tbsp sugar

65 g margarine
65 g sugar
3 thick slices of French bread, crusts removed
3 eggs
50 g skinless chopped almonds
2 dl cream
2 1/2 dl cream

Peel and core the apples, then cut them up. Cook to an applesauce in the water and sweeten to taste with sugar. Mix margarine and sugar together, crumble up the bread and add it. Separate the eggs. Mix the yolks and almonds into the margarine mixture, beat the egg whites stiff and fold it into the batter. Place the applesauce in an oven-safe dish, distribute the dough atop the applesauce, and pour 2 dl cream atop. Bake at 175 C for 1 hour. Serve warm with the 2 1/2 dl cream whipped to whipped cream.

Almond Sauce with Garlic (Mandel-Sauce med Hvidløg)




This recipe was found on Mormors Juleopskrifter


90 g almonds
2 cloves garlic
oil or butter
2 hard-boiled egg yolks
2 cups broth or water

Blanch the almonds, remove their skins, and set them in oil or butter for a moment, where they’re sauteed with 2 cloves garlic. Let drip off and crush into a paste with a mortar or in a food processor. Add the egg yolks and mix everything up with a light broth or water. Season to taste with salt and cook through before serving.