Swedish Almond Tusks (Mandelskorpor) |
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Prep Time: 30 Minutes Cook Time: 57 Minutes |
Ready In: 87 Minutes Servings: 6 |
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Since you are unlikely to use it often, I recommend buying exactly what you need at a bulk store. Cooking time includes resting time and cooling time between steps. These cookies are very hard so be sure to serve them with a beverage ie milk or coffee. Ingredients:
3 cups all-purpose flour, sifted |
1 1/2 teaspoons ground cardamom |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup unsalted butter, at room temperature |
1 cup sugar |
1 teaspoon vanilla extract |
3 large eggs, at room temperature |
3/4 cup slivered almonds, lightly toasted |
Directions:
1. In medium bowl, combine flour, cardamom, baking powder and salt; set aside.
2. In stand mixer fitted with paddle, mix butter and sugar on low speed until just combined.
3. Beat on medium-high until fluffy, about 1 minute.
4. Reduce to low; add vanilla.
5. Add eggs one at a time until combined.
6. Slowly add dry ingredients until combined.
7. Stop machine and fold in nuts by hand.
8. Cover dough with plastic wrap; let rest for 10 minutes.
9. Line 12- by 18-inch baking sheet with parchment paper.
10. Transfer dough onto lightly floured work surface and divide in two.
11. Roll each portion into 14-inch log and transfer to prepared sheet. Lightly flatten logs with hands to 2-1/2 inches wide.
12. Bake on middle rack until golden at edges and firm in centre, about 25 minutes.
13. Cool 15 minutes; transfer to cutting board.
14. With sharp serrated knife, cut into 3/4-inch thick pieces.
15. Place on sheet cut side down.
16. Bake on lower rack until bottoms are lightly golden, about 12 minutes.
17. Flip cookies and bake on bottom rack until golden, about 10 minutes.
18. Cool completely before storing in airtight container for up to one month.
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