I think you are going to love The Perfect Mandelmusslor Recipe as much as we did! They are such a delicious Swedish cookie. I filled mine with a slightly sweetened cream cheese and topped with red currant jelly. It was the best combo!!
What Is A Mandelmusslor Cookie?
They are a lightly sweetened almond tartlet typical to Scandinavian countries. They generally make their appearance during the Christmas season. I have seen a few variations on the filling, but I decided to go with sweetened cream cheese. I also decided to top with a red currant jelly made by my skilled sister Anna from @smarthomecanning. The combo of the almond-studded tart, the cream cheese, and red currant is so good together!
Making The Tartlet Dough
The dough is simple to make. First, you will need to blend your almonds into a fine meal. I know plenty of recipes use the blanched almonds, but I went with whole almonds. I love that texture and taste much better than blanched. I will say, the blanched will give you the pretty off white color though. If you are going for that color, use blanched!
Start by creaming your butter and sugar.
Then add in your egg and almond extract. Once you add in the egg, be mindful not to overmix. At this point, you only want to mix to combine.
Once they are mixed to combine, add in your flour and almond meal. I used whole wheat pastry flour for my partial wheat flour. I love it for cookies as it creates such a tender flavor. I have a Nutrimill grain mill, so I grind my own berries from Farm Fresh Wheat. If you don't have your own grain mill, you can also buy the flour. King Arthur has a great whole wheat pastry flour.
Again, only mix to combine.
Chilling The Mandelmusslor Dough
Now, it is best to chill the dough before working with it. Isn't essential, but it is much easier to work with. So, from the dough into a disc.
Then wrap tightly in saran wrap. You can also put it into a plastic or glass container if you prefer for storing.
Forming The Tarlets
The tartlets are simple to form. Take a small 1-2 tablespoons worth of dough and press into the tartlet pans. I don't need to grease my pans, but if it makes you feel better, butter or spray them. Then press your dough into the forms. I made mine a little thicker, as I wanted a lot of the cookie in each one, but you can always make it thinner if you prefer. You can see below, the dough using the whole almonds will create a deeper color than the blanched almonds. I actually think this is prettier, but that is just me!
The Baked Mandelmusslor Tartlet Shells
Here are the baked shells below.
The Finished Mandelmusslor Cookies
Are these cookies not the most beautiful thing?? I think so too.
I love them topped with the red currant jelly. Not only is it a beautiful, festive color, but it also pairs so well with the rest of the tartlet!
You can even bake these tartlets the day before, storing them in an airtight container. Then the day of, fill them with the cream cheese filling and top with the red currant jelly.
Topping The Mandelmusslor Cookies
Now, you can top these or not. I love the flavor of the red currant with mine. Let me tell you though, these are really good even without it. You CANNOT go wrong with these cookies. Looking for another flavor, use it! Preserves and sauces work perfectly.
If Cookies are your thing, let me give you a a few more options!!
- Gingerbread Stamped Cookies are another really great cookie.
- Lemon Cookies with Lemon Drizzle. These are so good!!
- The Chocolate Chip cookies with pretzels and caramel are a classic with a twist.
- Are you looking for a gluten-free option, these flourless peanut butter cookies are a really good option!
The Perfect Mandelmusslor Cookie
- stand or hand mixer, tartlets pan, sheet pan
- ½ cup softened butter
- ½ cup sugar
- ½ teaspoon almond extract
- 1 egg
- 1 cup almond meal You can use blanched almonds or whole almonds. Throw them in the food processor and pulse until they become a meal.
- 1 ¼ cups all-purpose flour
- ½ cup whole wheat pastry flour If you prefer, you can always use 100% all-purpose, but the whole wheat is really good in these cookies!
- ½ teaspoons salt
Cream Cheese filling
- 8 ounces softened cream cheese
- 1 cup powdered sugar you can use less or more of the powdered sugar, depending on how sweet you want it to be
- ½ teaspoon almond extract
- ½ teaspoon vanilla
- Cream butter and sugar in small-medium bowl for about 2 minutes on medium speed. Add in egg and almond extract. At this point, only mix to combine. You don't want to overmix with the egg in, that will make your cookies tough. Next add in your flours, almond meal, and salt. Mix again to combine. Remove from bowl, and press into a disk. Wrap the disk in saran wrap. Place in the fridge for at least an hour. This dough can easily be made the day before to save time on the day of baking. Remove batter from fridge and allow to sit out for about 20 minutes before working with it.Preheat oven to 350 degrees. Take 1-2 tablespoons, depending on the size of your tartlet pans. Then press into the pans. The dough will be stiff, but don't worry. If it cracks a little, press it back into shape. I place all my pans on a baking sheet. They are easier to transfer this way. Move them to the oven. Bake for about 12-18 minutes. I like my cookies a little soft, so mine was about 12 minutes. If you like them to be more crispy, bake for 18 minutes. Remove from oven. The tricky part on these is getting them out of the pans. I let them cool for a few minutes, like 5 at the most. The gently squish the sides of the pan just a touch, or you can pull back on a side. Either way, loosen them up just a touch. From here, you should be able to easily remove the tart shells. Move them to a cooling rack. While they are cooling, mix you cream cheese filling. Add the cream cheese, powdered sugar, almond extract, and vanilla to a small bowl. Mix on high for 1-2 minutes. If you want it a little thinner, you can add a tablespoon or 2 of milk. Fill the cookies with a tablespoons or 2 of the filling. Then, top with preserves of choice. Now, sit back and enjoy. You deserve it!!As a note, the dough can easily be made up to 3 days before baking. Store it in an airtight container in the fridge. You can also form the tartlets 2 days in advance, make sure and cover tightly and store in teh fridge. They can also be baked a day in advance. Don't fill them too early though. This should be done before serving. If you bake them a day in advance, store in an airtight container- but don't refrigerate!