Mandelmusslor / Almond tartlets

A pastry commonly found in Sweden around Christmas. It’s a slightly dry and crumbly tartlet with a rich almond flavor and is usually served with whipped cream and some sort of berry jam (my favorite is blackberry but it works with strawberry, raspberry, blueberry or cloudberries just as well.

This recipe makes 40 tartlets, it can be doubled if need be. It’s a two day project as the dough should rest in the fridge overnight. It also requires specific molds (see pictured below). It can be made lactose free by using lactose free butter or margarine. For a glutenfree version, please see here. The standard measurement is metric, American measurements in green.


100 g (3.5 oz) almonds

3 bitter almonds

4 dl (1.7 cups) flour

1 dl (0.4 cup) sugar

200 g (7 oz) butter

1 egg


Day 1

  1. Grind up the almonds and bitter almond. Put it with all other ingredients in a food processor and mix it until you have something that looks like a quiche dough.
  2. Divide the dough into 4 parts and make each one into a roll. Wrap them in saran wrap and put it in the fridge overnight.

Day 2

  1. Take the dough out of the fridge about 30-45 mins before you’re due to start so that it softens somewhat.
  2. Pre heat the oven to 175 degrees Centigrade (345 degrees Fahrenheit). Melt butter and lightly coat the molds.
  3. Divide each roll in 10 equal parts and roll each one to a round or oval ball (depending on the shape of the mold) and put it in the bottom of the mold. Use your middle finger to lightly press the dough up the sides of the mold.
  4. Once all molds have been prepared, lightly pick the sides and bottom with a fork to ensure the dough won’t slide to the bottom while in the oven.
  5. Put the tray with all the molds in the lower part of the oven for about 12 minutes, until the tartlets are a light golden brown.
  6. Don’t let the tartlets cool for too long, only about 3-5 minutes, before turning the molds upside down and gently pat the back of the mold with the flat side of a knife so that they loosen and fall out.
  7. Let the tartlets cool on a bar tray.
  8. Store in an air tight container with paper towels between layers in order to keep the tartlets dry.
  9. Serve with whipped cream and jam, preferably some type of berry jam.

3 thoughts on “Mandelmusslor / Almond tartlets

  1. Pingback: Glutenfria mandelmusslor / Gluten free almond tartlets | T as in Nutmeg

  2. Pingback: Chokladbollar / Chocolate balls | T as in Nutmeg

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