Swedish Almond Cookies
Submitted by cyndy
Thin, crisp Swedish cookies brushed with egg white, dusted with cinnamon-clove sugar, and topped with a whole almond pressed into each one. Lemon zest brightens the buttery dough. Ready in 25 minutes, makes 2 dozen.
YIELD
2 dozenPREP
15 minCOOK
10 minREADY
25 minThese are the kind of cookies that show up on a Scandinavian holiday cookie platter and disappear first.
A simple butter cookie dough gets a lift from lemon zest, then each round is brushed with egg white, sprinkled with a spiced sugar blend of cinnamon and cloves, and crowned with a single whole almond pressed right into the center.
They bake up thin and snappy with that warm spice crunch on top and a subtle citrus note hiding underneath.
Two dozen cookies from start to finish in about 25 minutes. That’s hard to beat during a busy baking season.
Kitchen Tips
- If the dough gets too soft to roll, pop it in the fridge for 15 minutes. Warm dough sticks to everything and makes thin rolling nearly impossible.
- Press the almond in firmly before baking. A gentle press means the almond pops off after cooling and you lose the whole look.
- These store well in a tin for up to two weeks, making them a great candidate for holiday cookie boxes and gifting.
Ingredients
Directions
In large bowl, combine on medium speed sugar, baking powder, margerine, egg plus yolk and grated peel.
Mix 1 minute.
Lightly spoon flour slowly on low speed until well mixed.
Roll Cookie dough ¼ at a time to ⅛ inch thick.
Cut with floured cookie cutter.
If dough is too soft, chill 15 minutes.
Place cookies on greased cookie sheet 1 inch apart.
Brush with slightly beaten reserved egg white.
Combine ¼ cup sugar, cinnamon and cloves.
Sprinkle over cookies.
Press 1 almond firmly into each cookie.
Bake at 350℉ (180℃) F for 8 to 10 minutes.
Comments
