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      Scandinavian baking 6 ~ Table stacking cookies

      Bordstabelbakkels ~ Table stacking cookies
      December 17th

      Today is the 3rd Sunday in Advent and we are only a week away from Christmas Eve.  I am so excited.  Today I bring you the 6th of the 7 cookies that I bake in the run-up to Christmas.  Have you baked any of the cookies yet or any of your own?  Do let me know please, would love to hear from you. 

      Today's cookie is Bordstabelbakkels, literally translated as Table Stacking Cookies and if you look at the photographs, I think you can see this is a very apt name.

      what sets these cookies apart from others is that you have the cookie base itself and then what we call the filling but actually makes the cookies have two different textures and taste.  I love these cookies but be warned the egg whites and icing sugar mix for the filling must be really stiff before you add the ground almonds otherwise the filling spreads more that is really desired when baking.  this happened to me this year but time was not on my side to make another batch to photograph for you, so excuse the very amateur look of these cookies, but they are still worth it, the taste is divine. 
      You can see where the cookies get their name
      from each rectangular cookie is stacked upon the other

      You will need:

        1 egg
      ♥  1 tbsp double cream
      ♥  125 g sugar
        250 g plain flour
      125 g butter at room temperature

      For the filling:

        3 egg whites
        180 g icing sugar
      ♥  180 g ground almonds

      1   Whisk together the egg cream and sugar.  

      2  Add the sifted flour and butter and mix to form a dough.  

      3  Place the dough in the fridge for a minimum of 2 hours.          
      The filling was not stiff enough before
      baking so has spread a little too much

      4  Preheat the oven to 180 degrees Celcius.  

      5  Prepare two baking trays with greaseproof paper  

      6  To make the filling, whisk the egg white until they form white peaks and carefully add the icing sugar.  

      7  Gently stir in the ground almonds.  

      8  Roll the dough to approximately a thickness of 2mm.  

      9  Cut out the cookies so they form rectangles of about 2 x 8 cm.  Place each cookie on the prepared trays.   

      Bordstabelbakkles ~ Table Stacking Cookies
      10  Using a piping bag, preferably with a round nose hole pipe a line of the filling along the middle of each cookie. 

      11  Bake in the oven for about 6 minutes or until they are golden.  

      12  Cool on a wire rack.  

      13 These cookies will keep for a couple of weeks if kept in an airtight container.

      Bordstabelbakkels, the 6th cookie baked before Christmas, only one more to bake...

        Hope you are all enjoying the run-up to Christmas.


      1. Very interesting recipe...haven't made any of your cookies yet...but am tempted when a get baking at the end of the week x

        1. Another scrumptious sounding recipe . . . I have added these to the list for this week, as we have whole almonds and I can make my own 'ground' almonds. You may have to open a 'Fat Farm' after the holidays and invite all of us . . . LOL I made the mocha roulade after supper tonight and it's half gone already. :-) I was asked to tell you it's a winner. I'm off to write my own post for Monday now and will have photos there, when you have time. Big hugs. ~ Linne

      2. They look really different. Definitely an eye catcher. x

      3. Never seen these but they look good!


      I will always read all comments and will try to reply but it may take me a couple of days, do please pop back and lets get a conversation going...