Recipe by Marji Stark
"These cookies are my family's favorite cookie. They are simple to make, unique and pretty. A wonderful recipe to make for a cookie exchange. Take your recipe along, everyone will want a copy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
Wonderful! These were not only amazing to eat, but they also smelled terrific. I doubled the almond extract (I LOVE the smell/taste of almonds...so if you're a big almond fan, I recommend this) and ended up adding an extra egg because my dough wasn't moist enough. This gave the cookies an even lighter consistancy and REALLY made them melt in your mouth. I will be making these again soon...thanks for the recipie!
I'm afraid I'm going to be the odd ball here but I found these to be a bit boring even after glazing them. Plus you have to eat them the first day or so because the get stale VERY FAST! Wouldn't bother with them again. Sorry
This is a great recipe! I've been to two cookie parties in the past week and these cookies were a huge hit. I use the following ways to cut down on clean-up. I use parchment paper, a rolling pin, a pizza cutter and a 3x5 index card.
Wrap a piece of parchment paper around the log. Roll flat with the rolling pin. A 3x5 index card makes a nice tool for measuring width. Sprinkle almonds onto dough, press down into dough with parchemnt paper. Bake on parchement paper and voila! no clean-up. TEN minutes after removing from oven, use pizza cutter to cut strips into diagonals. Use a good quality ziplock bag to ice cookies. Put icing in bag, press out air, close and cut a TEENY hole in one corner. Again, no clean-up!
These were so easy, and SO good. They were a hit at my brother's birthday party and disappeared pretty quickly. I used 3/4 cup of Trader Joe's Almond Meal in place of 3/4 cup the flour to give it more of an almond flavor. I also doubled the amount of almond extract in the cookies and in the icing. Mmmm almondy!
I found this recipe a while back in a cookbook and made it as part of my Christmas baking. Everybody always raved about it. This year I had moved and packed away my recipes so I couldn't make it. Fortunately, I found this recipe again and can make it for next year (if I still haven't unpacked my other recipes!). Thanks Marji for providing this great cookie recipe!
I make these cookies every year to give as part of my Christmas cookie tin gifts. Everyone loves them and asks for the recipe. They are one of my daugthers favorites as well and making them at Christmas has become a tradition for us. Thanks Marji for posting the recipe!
I have made these bars twice now and both times I have been disappointed. Although the flavour is nice, I find that the bars turn out with an almost raw like texture even with baking longer than stated. I dont think I will add this to my favourites list.
Thanks, Marji. This is a great recipe. My only change was to up the almond extract by 1/4 tsp. in both the dough and the icing (because I really like a pronounced almond flavor), & since I didn't have slivered almonds, I used crushed toasted unblanched almonds.
* Percent Daily Values are based on a 2,000 calorie diet.
Scandinavian Almond Bars
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 24
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tart and tasty lemon bars.
See how to make super-easy, soft, and gooey marshmallow bars.
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.