Scandinavian Almond Cookies Food

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.

PEPPERNOTTER (SCANDINAVIAN CHRISTMAS COOKIES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets.
• Beat the eggs, white sugar, and brown sugar in a bowl until the sugar has dissolved, then beat in lemon juice, almonds, baking powder, cinnamon, ginger, black pepper, allspice, and cloves until thoroughly combined. Mix in flour to make a sticky dough.
• Turn the dough out onto a well-floured work surface, and knead the dough 1 to 2 minutes, adding more flour if needed, to make a smooth, workable dough. Pinch off pieces of dough and roll them into balls about 1 1/2 inches in diameter, and place the balls on the prepared baking sheets at least 1 inch apart.
• Bake in the preheated oven until a toothpick inserted into the center of a cookie comes out clean, about 25 minutes. Remove from sheets immediately to cooling racks to prevent cookies from getting too hard.
• Stir together confectioners' sugar and water to make a glaze, and drizzle each cookie while slightly warm with about 1/2 teaspoon, spreading it around the top of the cookie.

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.

SCANDINAVIAN ALMOND COOKIES (COOKIE MIX)

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until soft dough forms.
• Divide dough into 3 equal parts; place on ungreased cookie sheets.
• Press each into 12x3-inch rectangle.
• Brush each rectangle with 1 teaspoon milk; sprinkle with 1/3 cup almonds.
• Bake 10 to 12 minutes or until edges are light golden brown.
• Cool 1 minute; cut into 1-inch diagonal slices.
• Remove from cookie sheet to wire rack.
• 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 with 2 tablespoons almonds.

SWEDISH GROUND ALMOND SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
• In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
• Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
• Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325°.
• Stir together flour, baking powder and salt.
• In a large bowl beat margarine or butter till softened.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon of almond extract and beat well.
• Add the flour mixture and beat till well mixed.
• Divide the dough into fourths, form each portion into a 12 inch roll.
• Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
• Flatten each roll till it is about 3 inches wide.
• Repeat with the remaining rolls.
• Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
• Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
• While still warm, cut crosswise on the diagonal into 1 inch strips.
• Cool completely on a wire rack.
• Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
• Drizzle over the cool bars.

SCANDANAVIAN ALMOND BARS

Steps:

• Set oven to 325 degrees.
• Stir together flour, baking powder and salt; in a large bowl, beat butter until softened.
• Add sugar and beat until fluffy.
• Add egg and almond extract and beat well.
• Add flour mixture and beat until well mixed.
• Divide the dough into fourths; form each into a 12" roll.
• Place two rolls 4-5 inches apart on an ungreased cookie sheet.
• Flatten each roll until 3" wide; repeat with remaining rolls.
• Brush the flattened rolls with milk and sprinkle with slivered almonds.
• Bake at 325* oven for 12-14 minutes when the edges are slightly brown. While cookies are warm, cut into 1" diagonal strips.
• Cool the cookies.
• Drizzle with Almond Icing.

SCANDINAVIAN PECAN COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour until blended. , Shape into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 8-12 minutes or until edges are lightly browned. Remove from pans to cool on wire racks.

SCANDINAVIAN KIFLINS

Steps:

• Cream butter and sugar.
• Add nuts, mix in flour.
• Refrigerate ½ hour.
• Form crescent shaped cookies (or any other shape with cookie cutter) 1/4" thick.
• Bake on ungreased cookie sheet at 375 degrees until lightly browned.
• Grind vanilla bean and mix with powdered sugar.
• When cookies are cool, sift sugar mixtures over cookies.

SUGAR COOKIES (SCANDINAVIAN)

Steps:

• Preheat oven to 350°F.
• Beat the butter until creamy. Beat in the sugar until well blended.
• Stir in the egg, then the salt, cardamom, vanilla extract, and almond extract.
• Slowly add the flour, blending well.
• Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time.
• Roll to 1/8" thickness on a lightly floured board. (Flour the rolling pin lightly, too, or use a rolling pin cover.) Cut the dough with floured cutters.
• Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Dust with the sugar of your choice and bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool.
• These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.

SWEDISH ALMOND RUSK (MANDEL SKORPER)

Steps:

• Preheat oven to 350°F.
• Sift together flour, cardamom, baking powder, salt, and baking soda.
• Beat together butter, sugar, and extract with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture at low speed just until combined, then stir in almonds.
• Form dough into 4 (11- by 2-inch) logs and place 2 inches apart on an ungreased large baking sheet.
• Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet 5 minutes, then transfer to a cutting board and cut logs diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion.
• Reduce temperature to 300°F.
• Arrange rusks, cut sides down, on baking sheets and bake in batches in middle of oven until golden, about 18 minutes. Transfer to a rack to cool.