Almond pie shells with whipped cream and strawberry jam

The Swedish name for this dessert is mandelmusslor. Translated it means almond mussels and comes from the scalloped sides on the sides. If you turn one cookie upside down over another, you get the shape of a mussel. They are traditionally served around holidays with cream and jam.

Almond pie shells
Strawberry jam
Whipping cream

Ingredients 4 servings

Almond pie shells
50 g (1.76 oz) sugar
20 g (0.71 oz) water
75 g (2.65 oz) wheat flour
75 g (2.65 oz) almonds
100 g (3.53 oz) unsalted butter, cold

Strawberry jam
66 g (2.33 oz) strawberries
134 g (4.73 oz) sugar


Almond pie shells
Mix the almonds in a food processor into a fine meal.
Add sugar, flour and butter and mix until it resembles a grainy flour. Add the water and mix for
10 seconds. Do not overwork the dough!
Let the dough rest in the refrigerator for at least 30 minutes.
Preheat oven to 180° C (356 degrees Fahrenheit)
Take a small amount of dough and press it into the molds, using your thumbs.
Refrigerate for 30 minutes.
Bake the cookies for 10 minutes.
Let the mini pie shells cool in the tins for 10 minutes and then unmold and transfer to a wire rack until completely cool.

Strawberry jam
Put all the ingredients for the strawberry jam into a small pan and bring to a boil while pressing the strawberries with a fork.
Boil the jam for 5 minutes while stirring and then set aside to cool.

Whip the cream to soft peaks.
Serve three pie shells filled with whipped cream and strawberry jam.