Day 6 - 12 Days of Baking - Scandinavian Festival & Culture of Junction City, Oregon

Almond Clams

Recipe Translated and photo from:

https://www.koket.se/johan_sorberg/kakor_och_tartor/mjol/mandelmusslor

Called mandelmusslor in Swedish, these ‘almond clams’ are a wonderful cookie to eat as is, or especially tasty filled with freshly whipped cream and jam.

Ingredients:

1 cup almond flour
2 cups all purpose flour
1 cup butter, room temperature
3/4 cup granulated sugar
butter, melted for the molds
cream and jam, for serving

Instructions:

Combine together the almonds flour, butter, and sugar into a dough.
Rest the dough in the fridge for 1 hour.
Preheat the oven to 400˚F
Brush molds with melted butter. Recipe calls for special fluted tin forms, but regular cupcake tins should do the trick as well.
Divide the dough into 4 equal portions, then divide each portion into 12 pieces. Press them onto the bottom and sides of the molds, creating a cavity, much like a pie crust. If all dough cannot be baked at the same time, refrigerate dough until it can be baked.
Bake for about 8-10 minutes. Immediately remove from tins and invert the cookies while they are still warm. Cool completely before serving.
Serve the almond shells as they are or fill them with whipped cream and jam or fresh berries.