Norwegian
For the crust:
✤1¼ cups (150g) all-purpose flour
✤1 tsp baking powder
✤1/2 tsp cardamom
✤1/4 tsp salt
✤1/2 cup (1 stick) unsalted butter, room temperature
✤1/2 cup (96g) sugar
✤1 large egg yolk
✤2 tsp heavy cream
For the filling:
✤2 cups (240g) slivered almonds
✤1 cup (120g) powdered sugar
✤3/4 tsp cardamom
✤1/4 tsp nutmeg
✤3 large egg whites
✤1/2 tsp vanilla extract
✤1 large egg yolk, for wash
❖In a medium bowl, whisk together the flour, baking powder, cardamom & salt.
❖In a separate large bowl, add the butter & sugar and beat using an electric mixer about 3 min or until fluffy and pale. Beat in the egg yolk & heavy cream. With mixer on low, gradually add dry ingredients and beat until just combined.
❖Pat dough into a ball, then break off 1/4 of the dough. Form each piece into a ball, then flatten into discs. Cover each separately and chill at least 2 hours in the refrigerator or overnight.
❖When ready, butter a tart pan. Using fingers, press larger dough disc into bottom and sides of pan, trimming edges as needed. Roll out smaller disc to about 1/8-inch thick. Using decorative cookie cutters, cut out shapes and place on parchment lined plate. Cover and chill both crusts 1 hour.
❖Preheat oven to 375°F (190°C).
❖In a food processor, process almonds until very fine. Add the powdered sugar, cardamom & nutmeg and pulse until combined. Transfer to a large bowl. In a separate medium bowl, beat together the 3 egg whites & vanilla using an electric mixer until medium peaks form. Gently fold the egg white mix into the dry ingredients.
❖Make a wash mix in a small bowl with the egg yolk & 1-2 tsp water whisked together. Fill the chilled crust with the almond mixture and smooth the top. Arrange the cutouts on top and brush the cutouts with the egg wash.
❖Bake about 30-35 min or until crust & cutouts are golden brown and filling is set. Transfer pan to wire rack to cool completely.
❖Store airtight at room temperature.
