Swedish Almond Cookies Recipes

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 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.

GREAT-GRANDMAS SWEDISH SPRITZ RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Beat butter with an electric mixer in a large bowl until light and fluffy. Slowly add sugar while beating until the mixture should be noticeably lighter in color. Add the egg yolks one at a time, allowing the first to blend into the butter mixture before adding the other. Beat egg white and almond extract into the mixture. Pour the flour in small amounts into the mixture while beating; continue beating until fully incorporated.
• Using a cookie press, press dough onto prepared baking sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

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.

SWEDISH ALMOND RUSKS

Steps:

• In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and baking soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into 6 parts; shape into logs (like refrigerated cookie dough). Place 3 each on 2 greased baking sheets. Bake at 350° for about 30 minutes or until light brown. , Remove logs to cutting board. Using a sharp knife, slice logs diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.

SWEDISH ALMOND COOKIES

Steps:

• 1. Preheat oven to 350F. Combine butter and sugar. Mix at medium high speed until light. Add flour, powder, and salt. Beat well. Add extract and cream. Mix well.
• 2. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. Flatten to a 4 inch circle. Chill in fridge for 10min. Place dough rounds on a baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar. Bake 20minutes. Decrease to 300F. Cut each into 10 slices and then in half. Bake for another 10-20minutes.