Hugrún's Recipes
ISEN

Cookies

Sörur

From
Dagný
Oven
180 °C180 °C (350 °F)

Ingredients

Almond bases

  • 3 egg whites
  • 3½ dl icing sugar (powdered sugar)1½ cups icing sugar (powdered sugar)
  • 200 g ground almonds (almond flour)7 oz ground almonds (almond flour)

Buttercream

  • 1½ dl sugar⅔ cup sugar
  • 1½ dl water⅔ cup water
  • 5 egg yolks
  • 300 g butter, softened11 oz butter, softened
  • 40 g cocoa powder (Originally 3–4 tbsp, changed on the page to 40 g.)1½ oz cocoa powder (Originally 3–4 tbsp, changed on the page to 40 g.)
  • 1 tsp vanilla sugar
  • 50 g nougat (optional) (Soft chocolate-hazelnut nougat. The author put two question marks by it, so it is optional.)2 oz nougat (optional) (Soft chocolate-hazelnut nougat. The author put two question marks by it, so it is optional.)
  • 2–3 tsp instant coffee powder

Coating

  • good chocolate (e.g. dark chocolate)
  • a little double (heavy) cream

Method

Almond bases

  1. Whisk the egg whites well, then whisk in the icing sugar.
  2. Gently fold in the ground almonds.
  3. Spoon the mixture onto a baking tray lined with baking paper in rounds about the size of a 100-krónur coin (about 2½ cm), as they spread quite a bit. At most 5 × 6 cookies per tray.Spoon the mixture onto a baking tray lined with baking paper in rounds about the size of a 100-krónur coin (about 1 in), as they spread quite a bit. At most 5 × 6 cookies per tray.
  4. Bake at 180°C for 11–12 minutes.Bake at 350 °F for 11–12 minutes.
  5. Let the cookies cool a little on the tray, but not completely, before lifting them off.

Buttercream

  1. Boil the sugar and water together for 8–10 minutes to a syrup.
  2. Whisk the egg yolks well, then pour the syrup into them in a thin stream while whisking. Whisk well.
  3. Then beat in the softened butter, followed by the cocoa, vanilla sugar, nougat (if using) and coffee powder. Beat everything well.
  4. Taste and adjust.
  5. Spoon the buttercream onto the flat side of each cookie and chill.
  6. Coat the buttercream side with good melted chocolate mixed with a little cream.

Notes

  • If making a double batch, don't make both at once: make them one after the other.
  • The title has '(210)' next to it, probably the number of cookies.

As she wrote it
Her page in the recipe book
Sörur (210)
(Dagný)
3 eggjahv. - 3 1/2 dl. flórsykur 200 gr. möndlumjöl.
þeyta vel hvítur svo flórsykur út í bl. möndlumj. varl saman við ca. 100kr stækka talsvert. (ef gera á 2 uppskr. ekki gott að gera báðar í einu) 5x6 hám. á plötuna, láta aðeins kólna. ekki alveg. 180°C í 11-12 mín.
Krem: 1 1/2 dl. sykur + … 1 1/2 dl. vatn sjóða saman í 8-10 mín. í síróp þeyta vel 5 eggjarauður og hella sírópi í mjórri bunu út í rauðurnar þeyta vel síðan er 300 gr. mjúkt smjör þeytt vel út í og 3-4 40 gr + 1 tsk. Vansyk msk. kakó + nougat?? 50 gr. nougat og 2-3 tsk. Kaffiduft. allt þeytt vel Smakka til. Kremið sett á kökurnar með skeið og kalt. Hjúpað með góðu súkkul. m/smá Rjóma