Swedish Sandwich Cookies (Singoalla & Ballerina)

TYPE : Swedish
YIELD : 28 cookies
CALORIES : 94 kcal
PREP TIME : 20 minutes
COOK TIME : 10 minutes
TOTAL TIME : 30 minutes



  • 1 stick (100 g) butter
  • 1 cup (2.5 dl) all-purpose flour
  • 1/4 cup (0.5 dl) sugar
  • 1 tbsp cocoa powder (preferably Dutch process)


  • 2 tbsp raspberry jam
  • 4 tbsp icing (powdered sugar mixed with water)
  • 4 tbsp hazelnut spread (Nutella)


  • Set the oven to 350°F (175°C).
  • Rub butter, sugar and flour together into a smooth dough.
  • Shape half the dough into thin, 2-inch (5 cm) rings (tops). Divide the remaining dough in half and mix one with cocoa, them shape them both into thin, 2-inch (5 cm) circles (bottoms).
  • Fill half the top rings with raspberry jam and bake all cookies until edges begin to color, about 8-10 minutes.
  • Allow to cool, then pipe icing onto the light bottoms and add the jam-filled tops (Singoalla). Pipe hazelnut spread on the brown bottoms and top with the empty rings (Ballerina).
  • Store in an airtight container.

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