Another baked for this festive season, OMG, it is not easy to made this cookies, but taste yumm..., the recipe is from here.
Swedish Almond Cookies(adapted from The Complete Cookie Book)
3/4 cup slivered almonds
1/2 cup granulated sugar
1/2 cup unsalted butter, cut into pieces
2 tablespoons all-purpose flour
1/4 teaspoon salt2 tablespoons light cream
2 dashes ground cinnamon
Preheat oven to 350 F. Lightly grease (or line with silpats) two large baking sheets.
In a food processor, process almonds until very finely ground (do not over grind or they’ll form a paste). Add sugar and pulse a few more times to break down the sugar to a superfine consistency and ensure the almonds are evenly ground.
Combine the almond mixture, butter, flour, salt, cream and cinnamon in a medium, heavy-bottomed saucepan, and cook over medium heat until butter is melted and the batter is smooth. Remove from heat.
Drop by scant teaspoonfuls onto cookie sheet, 3-4 inches apart (the cookies will spread a lot). Bake 3-5 minutes, until lightly brown at the edges and bubbling in the center. Remove baking sheet to wire rack and cool slightly.
When edges are firm enough to lift, use a thin spatula (my offset spatula worked great for this) to remove cookies to wire racks to cool completely. Repeat with remaining batter, cooling (and re greasing if necessary) between each batch.
Cookies should be stored in airtight containers with wax paper between layers. They are *very* fragile.
Swedish Almond Cookies(adapted from The Complete Cookie Book)
3/4 cup slivered almonds
1/2 cup granulated sugar
1/2 cup unsalted butter, cut into pieces
2 tablespoons all-purpose flour
1/4 teaspoon salt2 tablespoons light cream
2 dashes ground cinnamon
Preheat oven to 350 F. Lightly grease (or line with silpats) two large baking sheets.
In a food processor, process almonds until very finely ground (do not over grind or they’ll form a paste). Add sugar and pulse a few more times to break down the sugar to a superfine consistency and ensure the almonds are evenly ground.
Combine the almond mixture, butter, flour, salt, cream and cinnamon in a medium, heavy-bottomed saucepan, and cook over medium heat until butter is melted and the batter is smooth. Remove from heat.
Drop by scant teaspoonfuls onto cookie sheet, 3-4 inches apart (the cookies will spread a lot). Bake 3-5 minutes, until lightly brown at the edges and bubbling in the center. Remove baking sheet to wire rack and cool slightly.
When edges are firm enough to lift, use a thin spatula (my offset spatula worked great for this) to remove cookies to wire racks to cool completely. Repeat with remaining batter, cooling (and re greasing if necessary) between each batch.
Cookies should be stored in airtight containers with wax paper between layers. They are *very* fragile.
2 comments:
My boyfriend LOVES almonds... I have got to try these!
Hi Nikki, thanks for stopping by my blog :)
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