"Light and crisp, almond flavored Swedish cookies." — Stacey
Watch video tips and tricks
blanched almonds, halved
sifted all-purpose flour
These are so good! Browning the butter adds an absolutely wonderful flavor. I only made a very small batch to try out the technique - never made cookies this way before. But you can be sure I'll be making them again...
I want to try this recipe but i am confused. in the ingredients it says to use baking powder but in the directions it says baking soda. Which is it?
These cookies are delicious! So light and buttery! I didn't make any changes other than using whole almonds instead of almond halves.
I wold think this would be baking powder not baking soda. I am going to try and will use the baking powder.
The timing is wrong, it takes an hour and 10 minutes to prep plus another 30 minutes for cooking time and therefore it take about 2 hours to make and ready to eat.
The taste of this cookie cannot be faulted - rather like an extra light shortbread. However the consistency is very crumbly which made putting them together difficult. In the end I used cling wrap to hold the roll together when I refrigerated it. I also found it only made just over half the amount stated. Don't know if I will make them again - the taste may tempt me!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 31
These soft buttery treats make terrific holiday cookies.
See how to make a simple chocolate soufflé topped with hazelnuts.
This cake is rich and very addictive. You've been warned!