Here's what we had for dessert after Christmas dinner! It's a Swedish classic, and something my grandmother used to make. Mandelmussla literally translates into "Almond Mussel", or probably "Almond Shell", and it's made from an almond shortbread. You'll get the recipe soon - I'm just to tired to type it at the moment, but I promise to share it. You bake it in small fluted metal tins, that come in various shapes and sizes. The prettiest ones are no longer sold though, so you have to try your luck at fleamarkets...
It's served with softly whipped cream and jam - here's a mixed jam with blueberries, raspberries and blackberries.
Update: here's the recipe.
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