Mazariner – Scandinavian Almond Tartlets


Some of my favorite sweet treats to buy at bakeries in Norway are mazariner, which are simple but oh so tasty almond tartlets with a shortbread cookie shell and almond filling. Apparently mazariner originally come from Sweden, so you might now them as Swedish almond tarts, but they seem to be just as popular here in Norway. They’re sort of like marzipan tarts, though while I’m not a huge fan of marzipan I absolutely adore these. If you like other almond baked goods like almond croissants I think you will be a fan of mazariner.

Mazariner are considered more of a retro sweet these days, but you still often see them in Norwegian bakeries, as well as in Sweden and Denmark. But they’re also quite easy to make at home! And homemade mazariner are way better than the packaged mazariner you can buy in Norwegian supermarkets.

Mazariner almond tartlets

Yesterday was gray and rainy here in Bergen, so I decided it would be the perfect day to bake some mazariner. This is my favorite almond tartlets recipe because it’s easy but also makes super flavorful mazariner. I froze a bunch of them and am hoping they’ll last in my freezer until my American friends arrive in Norway next week, but I’ve already defrosted a couple so maybe I’ll have to bake a new batch for my friends. They’re just so hard to resist.

Traditionally mazariner are made in an oval form (like these), but muffin forms work just as well, and the size is about the same as mazariner forms.

making mazariner dough
rolling out mazarin dough

You don’t need to be too exact when rolling out and cutting the dough for the mazarin shells. This is more cookie dough than pie crust, so you can really press it into the muffin pan however you like and the texture will be the same. Do make sure to grease the muffin pan first so that the mazariner pop out easily when they’re finished baking.

cutting dough for mazariner

I find it easiest to cut large circles of dough with a mug, and then I form a little clover shape with the circle and press the sides into the muffin form (see video below). But you can really do whatever you like, just make sure the dough is pressed all the way down into the form so you don’t have air bubbles.

forming mazariner in muffin tin

I use a piping bag to pipe the filling into the mazarin shells, but you could also spoon it into the shells if you prefer.

piping mazarin filling
removing mazariner from muffin tin

You can use heavy cream if you want a creamier glaze, or I usually simply mix the powdered sugar with water. You can add almond extract to the glaze for a stronger almond flavor, or some people like to add lemon. I think almond tastes best!

decorating mazariner

If you want to make your mazariner a bit fancier, you can decorate them with sprinkles, sliced almonds, or whatever you like. You can also make the icing with juice instead of water if you want colored icing.


You can switch the recipe from US measurements to metric by clicking from “US Customary” to “Metric” under Ingredients.

Mazariner - Scandinavian Almond Tartlets

Mazariner – Scandinavian Almond Tartlets

Mazariner are simple but oh so tasty almond tartlets with a vanilla shortbread crust and almond filling.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: Danish, Norwegian, Swedish
Keyword: almond, tarts
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 18 mazariner
Author: Silvia


  • food processor
  • muffin pan
  • Rolling Pin
  • piping bag (optional)



  • 3 and 1/4 cups flour
  • 1 and 1/4 cups powdered sugar
  • 14 tbsp butter
  • 1 egg

Almond filling

  • 3 eggs
  • 1 and 1/4 cups powdered sugar
  • 7 tbsp butter
  • 2 tsp vanilla sugar (or vanilla extract)
  • 2 tbsp flour
  • 2 cups almond flour
  • 1 tsp almond extract (optional)


  • 2 cups powdered sugar
  • 3 tbsp heavy cream, milk, or water
  • 1/4 tsp almond extract



  • Combine the flour and powdered sugar in a food processor. Add the butter and pulse until it's evenly distributed. Add the egg and pulse until the dough comes together.
  • Roll out the dough on a floured surface. Cut the dough in circles with a large mug. Press the circles down into a greased muffin pan. Put the pan of shells in the fridge while you prepare the almond filling.

Almond filling

  • Preheat oven to 355°F (180°C).
  • Whisk the egg and powdered sugar together until thick and airy. Melt the butter and stir it into the egg mixture. Stir in the vanilla, flour, and almond extract. Stir in the almond flour.
  • Pipe or spoon the almond filling onto the shells, filling the shells about 3/4 full.
  • Bake the mazariner for 20 – 25 minutes, until light golden brown. Cool on a wire rack.


  • Mix together the powdered sugar and liquid until you get a spreadable glaze. Spread the glaze on top of the mazariner and if you wish, decorate with sprinkles, or anything you like.



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