A wonderfully nutty and buttery Swedish cookie recipe that is fun to make and absolutely delicious! Butter, almonds and sugar, what could be more delightful? Perfect for a cookie exchange.
With a name like Lindquist, one might assume I am all about baking Swedish cookies or at least have a Christmas cookie repertoire that rivals Mormors and Farmors, Swedish grandmothers. Sadly, not true. I don’t even have a drop of Scandinavian blood in me, the name was the wonderful gift my hubby gave me. I don’t even know how to bake per se. I can follow recipes, usually. I can experiment, a little. I am learning though, the chemistry and physics, sometimes the biology too, of baking. It’s December and even I have baking fever. So warm up your mixers and food processors, I am taking you on a Swedish baking Christmas Adventure! No worries, everything is for the average home cook and new cooks too!
The Swedish Almond Cookie I am going to share with you is adapted from the book, Cooking the Scandinavian Way by Elna Adlerbert. It’s a vintage book, which is super fun to work with, I highly recommend it. Vintage cookbooks are interesting, they are not as detailed as modern cookbooks. With this recipe I had to time the cookies in the oven and convert some of the ounce measurements into cups and grams to make more sense to the modern European and American cooks.
This recipe is not hard but I had to practice on a few cookies until I got the cooling stage just right. Don’t worry friends, I will walk you right through it.
The first steps are pretty easy, grind the almonds in food processor and throw all of the ingredients into a medium sauce pan, cook to just simmer, stirring occasionally.
Once warm and melted, spoon out the mixture with a tablespoon, leaving plenty of room for spreading. I only baked 6 cookies at a time here.
You can see how much they spread. Let cool for about 2 minutes, they should be able to be loosened with a spatula and rolled around the handle of a wooden spoon. If not, let cool another minutes and try again. A silicone liner for your baking sheet is perfect for this recipe. If you don’t have one, be sure to butter and flour the baking sheet well.
If you didn’t leave enough room, like I did, simply cut the cookies out using a pizza cutter.
Once the cookies are rolled, cool in a single layer and store in an airtight container until ready to eat.
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