Norwegian Almond Cookies Food

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
• Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
• Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
• Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

SANDBAKKELS (NORWEGIAN ALMOND COOKIES)

Steps:

• Cream together butter, shortening, and sugar.
• Add egg, egg yolk, and almond extract. Beat until well mixed.
• Add flour until you have a fairly stiff dough.
• Refrigerate for 1 hour.
• Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell).
• To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin.
• Bake at 350 degrees for about 10 minutes or until lightly brown.
• Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
• Makes about 5 dozen.

NORWEGIAN ALMOND COOKIES (KRANSEKAKESTENGER)

Steps:

• Stir together the almond flour and powdered sugar.
• Add the egg whites and beat until the dough clumps together. It should resemble something similar to pie dough, but it won't be quite as smooth because of the almond flour.
• Take a small bit of dough and roll it into a log that's about as long and as wide as your index finger.
• Place the cookies on a parchment paper lined cookie sheet and baking at 400F for 8-10 minutes, or until just slightly golden brown.
• Melt your chocolate over a double boiler or in the microwave using 15 second increments.
• Once you're able to stir the chocolate smooth, decorate the cookies to your liking.
• Allow the chocolate to harden completely before packing/serving.

NORWEGIAN ALMOND COOKIES

Steps:

• Cream butter in a large mixing bowl.
• Gradually add powdered sugar, beating until light and fluffy.
• Sift almonds through a colander or coarse sieve; add to creamed mixture, mixing until well blended.
• Add lemon juice and egg, mixing well.
• Gradually blend in the flour, stirring well.
• Press dough into a cookie press.
• Press cookies 2 inches apart onto ungreased cookie sheets, using the discs you desire.
• Bake at 400 degrees for 7-10 minutes.
• Remove to wire racks to cool.
• Store in airtight containers.
• Yield: 5 1/2 dozen.

NORWEGIAN ALMOND BARS

Steps:

• Combine everything for the crust. Blend with a mixer until particles are fine. Press half of it in an ungreased 13x9 pan.
• Combine everything for the filling, Spread over the crust. Sprinkle with remaining crust mixture.
• Bake at 375 for 25 - 30 minutes. Cool; cut into bars.

NORWEGIAN BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking powder, and salt.
• Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined.
• Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer's instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner.
• Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.

NORWEGIAN COOKIES

Steps:

• Cream butter and sugar.
• Add egg and mix well.
• Stir in flour and almond extract.
• Chill dough 1-2 hours.
• Make balls the size of small walnuts.
• Flatten balls on cookie sheet with the bottom of a glass dipped in flour.
• Press a ½ of a cherry onto each cookie.
• Bake at 350 for 15 minutes until edges are light brown.
• Do not over bake.
• You can sprinkle with powdered sugar if desired.

SCANDINAVIAN ALMOND COOKIES

Steps:

• Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper; spray with cooking spray. In large bowl, mix cookie mix, softened butter, egg, flour and 1 teaspoon almond extract until dough forms.
• Divide dough into 3 pieces. Place 2 dough pieces on first cookie sheet. Press each piece into 12x2 1/2-inch rectangle, leaving 4 inches between rectangles. Place remaining piece of dough on second cookie sheet, and repeat shaping.
• Brush each rectangle with 1/2 teaspoon milk; sprinkle with 1/4 cup almonds. Press almonds lightly into tops of dough.
• Bake one cookie sheet at a time 10 to 12 minutes or until edges are golden brown (center will look soft). Cool 1 minute. Using sharp knife, cut each log into 1-inch diagonal slices, making sure to cut completely through almond slices while cutting. Remove from cookie sheet to cooling rack, leaving slices on parchment paper. Cool completely, about 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency. Drizzle over cookies; sprinkle 3 tablespoons almonds over tops. Let stand about 1 hour or until glaze is set. Store loosely covered at room temperature up to 2 days.