The seven cookies of Christmas

Every Christmas Chef de Cuisine Ingeborg is baking traditional Norwegian Christmas cookies at Storfjord Hotel. They are served in our living rooms every afternoon and have become a favorite among our guests. As a treat for the holidays, we have collected the recipes for Ingeborgs favorite cookies. Just in time for your Christmas preparations. Which one would you leave out for Santa?


5 eggs
150 grams of sugar
500 grams of potato flour
3.5 teaspoons baking powder
275 grams of butter

Beat eggs and sugar until eggy and gently stir in potato flour and baking powder. Finally, turn in the melted butter and stir until smooth. Bake in waffle iron.

Cool on a wire rack and store the cakes in an air tight box.


500 grams of almonds
500 grams of sugar
2 tbsp cornstarch
3 egg whites
2 tbsp glucose
1 tbsp vanilla paste
300 grams of dark chocolate

Grind the almonds in an almond grinder and mix them with the icing sugar and cornstarch. Keep them in a food processor with a kneading hook. Mix glucose and vanilla with the egg whites and keep this in the bowl together with the dry. Knead the mixture for approx. 10 minutes until you get a soft and pliable almond dough. Wrap the dough in plastic and put it in the fridge for an hour.

Divide the dough into pieces that are rolled out to finger-thick lengths. Cut the lengths into approx. 8 cm long sticks and place them on a baking tray with baking paper. Bake in the middle of the oven at 180 ° C for 10-12 minutes. The hot cakes are soft so let them cool on the plate for a few minutes so that they become firmer, before carefully transferred to a rack and cooled completely.

Garnish with melted chocolate.


2 eggs
135 grams of sugar
½ cup of cold water
160 grams of wheat flour
125 grams of melted butter

Whisk eggs and sugar lightly together, but not egg dose. Add water and flour and finally stir in butter. Let the dough rest in the fridge overnight. Bake in croissant. When the cake is done, bend it over a stick or place it over a glass to get the desired shape. Cool on a rack and store in an air tight box.


180 grams sugar
250 grams coconut mass
½ teaspoon vanilla sugar

4 egg whites

Beat egg whites, powdered sugar and vanilla sugar to a sticky meringue. Carefully invert the coconut mass. Place small tops on baking paper, a teaspoon large. Bake at 150 ° C for 15-20 minutes.

Cool and store in an air tight box.



250 grams of butter
250 grams of sugar
300 grams of light syrup
1.5 dl milk
700 grams of flour
7 grams of baking soda
12 grams of cinnamon
7 grams of ground cloves
7 grams of ginger

Melt butter, sugar, syrup and milk gently in a low-temperature pan. Allow the mixture to cool slightly, before sifting in the dry ingredients. The dough should be quite sticky, let it rest in the fridge until the next day. Roll out until the dough is 3-4 mm thick, stick out cake men and place them on a baking tray with baking paper. Bake in the oven at 200 ° C for 8-10 minutes (the thinner the cake, the less time in the oven).


Ca 40 stk

1 hard-boiled egg yolk
1 raw egg yolk
60 grams of sugar
175 grams of wheat flour
125 grams of butter
1 egg white
pearl sugar

Boil an egg until it is hard-boiled. Remove the egg whites and place the egg yolk in the baking dish. Add the raw egg yolk and sugar. Whisk until lightly eggy. Crumble the butter into the wheat flour. Knead everything until you get a smooth dough. Let the dough rest in the fridge for half an hour.

Divide the dough into 40 equal pieces. Roll each item into one cm thick sausages that are 10-12 cm long. Shaped into wreaths with the ends crossed (see picture). Brush the cakes with egg whites and dip them in a bowl of powdered sugar.

Place the cakes on a baking tray with baking paper. Bake in the middle of the oven at 200 ° C for about 10 minutes. They should be light, but a little golden at the edges. Cool the cakes on the tray before gently moving them on a rack to cool completely. Store in an air tight box.


5 eggs
425 grams of sugar
½ dl melted butter
1 ½ dl whipped cream
1 dl kefir
½ horn salt
4 teaspoons baking powder
1 teaspoon grated lemon peel
750 g wheat flour

 2 kg lard

Beat eggs and sugar until eggy. Whip the cream to cream and mix it with the egg mixture. Sift horn salt, baking powder and most of the wheat flour alternately into the dough along with kefir. Add lemon zest and butter and stir to a smooth dough. Leave it cold until the next day.

Roll out to 1 cm thick, and stick out the donuts. Put them cool on a tray until they are cooked in lard.

Melt lard in a saucepan and fry the donuts until golden brown. Let them drain and cool on a rack. Enjoyed lukewarm or chilled.