This is a list of Norwegian sweets and desserts . The cuisine of Norway refers to food preparation originating from Norway or having a played a great historic part in Norwegian cuisine. Norway also shares many dishes and influences with surrounding Scandinavian countries, such as Sweden, Finland, and Denmark.
Norwegian desserts mainly feature small, tart fruits, such as strawberries, blueberries, lingonberries, gooseberries, and cloudberries, due to their ability to grow in colder climates. [1] Rye flour is a very common ingredient in bread-based recipes, as well as almonds and almond flavoring.
Holidays in Norway feature particularly decadent and intricate desserts, as Christmas is an important holiday in Norwegian culture. [2]
| Name | Image | Description |
|---|---|---|
| Almond cake |  | Moist, sweet cake flavored and topped with almonds, typically featuring layers of cream in between cake layers |
| Berlinerkrans |  | Known as Berlin wreaths. A butter cookie curled into a wreath formation, typically served during Christmas |
| Bløtkake |  | Cream cake topped with a mixture of berries and frequently served during Constitution Day |
| Brødpudding |  | Pudding made from day-old bread, cream, eggs, syrup, and occasionally fruit or other toppings |
| Brune pinnar |  | Spiced, stick-shaped almond cookies made with syrup. Translates to brown pins |
| Byggrynskrem |  | Barley-based cream dessert, usually served with berries |
| Delfiakake |  | Uncooked flat, square or bar-shaped chocolate snack/dessert, similar to a fudgey chocolate brownie but with alternating lighter and darker areas |
| Dessertsuppe |  | Sweet soup made from sugar and fruit |
| Diplomatpudding | Pudding made in a mold, featuring ladyfingers soaked in rum or Kirsch flavored syrup, layered with candied fruit, apricot jam, and an egg custard or Bavarian cream | |
| Dronning Mauds pudding |  | Pudding dessert that predominantly consists of cream, kogel mogel and chocolate |
| Eggedosis |  | Dessert made from sugar and eggs, whipped into a fluffy cream |
| Fastelavnsbolle |  | Traditional sweet roll filled with cream |
| Fattigmannsbakkels |  | Otherwise known as angel wings. Deep-fried and served during Christmas |
| Fruktkake |  | Cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits |
| Fruktsuppe |  | Dessert soup made from pureed fruit |
| Fyrstekake |  | Cake filled with almond, rum, and other fillings |
| Gløgg |  | Alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm |
| Goro | Cookie similar to a cracker or thin waffle, made in a press | |
| Havreflarn |  | Traditional oatmeal cookies |
| Ingefærkaker |  | Cake made with ginger, cardamom, cinnamon, allspice, and nutmeg, as well as molasses |
| Julekake / Julebrød |  | Christmas bread filled with raisins and candied fruit and scented with cardamom |
| Jødekake |  | Round shortbread biscuit |
| Kalvedans (Råmjølkspudding) |  | Classic Scandinavian dessert. It is a pudding made from unpasteurized colostrum milk, the first milk produced by a cow after giving birth |
| Kanelstenger |  | Stick shaped cookies rolled in cinnamon |
| Karamellpudding |  | Pudding made with caramel and vanilla flavoring |
| Kokosmakroner |  | Coconut macaroons made of eggs, sugar, wheat flour and coconut |
| Kompott |  | Whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices |
| Kransekake |  | Rings of cakes stacked together with layers of vanilla icing in between |
| Norsk Kringle |  | Soft pastry typically topped with melted sugar |
| Krumkake |  | Thin waffle cookie rolled in a cone |
| Lefse |  | Thin pastry topped with different additives. Incarnations of it includeTynnlefse, Tjukklefse / Tykklefse, Nordlandslefse, and Anislefse |
| Marmorkake / Tigerkake |  | Cake with different flavors, usually chocolate and vanilla, mixed into one cake to create a marble texture |
| Marsipan |  | Confection consisting primarily of sugar, honey, and almond meal, sometimes augmented with almond oil or extract |
| Marsipankake |  | Sponge cake filled with jam or cream, topped with marzipan |
| Multekrem |  | Dessert made by mixing cloudberries with whipped cream and sugar |
| Munker |  | Fluffy fried pastry, rolled in a ball shape |
| Ostekake |  | Cake made from cream cheese and featuring a graham-cracker crust |
| Pepperkake |  | Crispy cookie made from ginger, cinnamon, and other spices |
| Peppernøtt |  | Small anise-flavored cookies |
| Pikekyss (marengs) |  | Cream dessert made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar |
| Pleskener |  | Thick cookie made from sugar, butter, and flour. |
| Rabarbrapai |  | Pie stuffed with rhubarb and sugar, to balance out the tartness of the fruit |
| Riskrem |  | Dessert made of rice pudding mixed with whipped cream, sugar, vanilla, and chopped almonds |
| Russedessert |  | Sweet, wheat semolina dessert porridge made with berries, usually lingonberries |
| Rosettes (Rosettbakkels) |  | Thin, cookie-like fritters made with iron molds |
| Saftsuppe |  | Dessert soup made from various juices, water, and a thickening agent, usually either potato flour or cornstarch |
| Sago pudding |  | Sweet pudding made by combining sago pearls with either water or milk and adding sugar and sometimes additional flavourings |
| Sandbakelse |  | Butter cookies flavored with almond extract |
| Serinakaker |  | Almond-flavored butter cookies with sliced almonds and pearled sugar on top |
| Skolebrød |  | Buns filled with custard and topped with powdered sugar |
| Smultring |  | Traditional Norwegian doughnut |
| Spice cake |  | Moist cake spiced with various flavorings, usually cinnamon or allspice |
| Svele |  | Thick, pancake-like dessert served with brunost |
| Tilslørte bondepiker |  | Apple and cream trifle served in glasses |
| Troikakake [3] |  | Layered chocolate cake |
| Verdens Beste / Kvæfjordkake |  | Cake flavored with almonds and custard |
| Wreath cake rods (Kransekakestenger) | Small sticks of kransekake with a chocolate or icing sugar coating | |
Swedish cuisine is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as "Catalan mountain cuisine". It is considered a part of western Mediterranean cuisine.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate the arrival of Christmastide. In many cases, there is a ritual element to the meal related to the religious celebration, such as the saying of grace.
Mandelbrot, with a number of variant spellings, and called mandel bread or kamish in English-speaking countries and kamishbrot in Ukraine, is a type of cookie found in Ashkenazi Jewish cuisine and popular amongst Eastern European Jews. The Yiddish word mandlbroyt literally means almond bread, a reference to its common ingredient of almonds. It is typically formed by baking a loaf which is then cut into small slabs and twice-baked in order to form a crunchy exterior. The cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well.
Kransekage (Danish) or kransekake (Norwegian) is a traditional Danish and Norwegian confection, often eaten on special occasions in Scandinavia. In English, the name means wreath cake. In Norway it is alternatively referred to as tårnkake and often prepared for Constitution Day celebrations, Christmas, weddings, and baptisms. In Denmark it is typically eaten as part of New Year celebrations, while a variation of the cake, overflødighedshorn, is traditionally served at weddings and baptisms.
Pignolo are a type of cookie originating in Sicilian cuisine. It is a popular cookie in all of southern Italy, and in Sicilian communities in the United States.
Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, or refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian.
Smörgåsbord is a buffet-style meal of Swedish origin. It is served with various hot and cold dishes.
This is a list of prepared-foods list articles on Wikipedia.
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish cuisine. Many Roma do not eat food prepared by a non-Roma.
An almond biscuit, or almond cookie, is a type of biscuit that is made with almonds. They are a common biscuit in many different cuisines and take many forms. Types of almond biscuits include almond macaroons, Spanish almendrados, qurabiya, and Turkish acıbadem kurabiyesi. In addition, Turkish şekerpare are often decorated with an almond.
