I used only scant 2/3 regular sugar, and 2 tsp. almond ext. 1 tsp. vanilla, and only 1 tsp. milk, I baked 12-15 minutes, we like them
crispy-till bottoms & edges are a light golden--You will have trouble with the almonds getting stuck in cookies press, so just remember to
use the "1/2 inch Star tip"-& they won't do that-and also when you
grind the almonds, make sure they're cool-& add 2 Tbsp. sugar to
the almonds-use "slivered almonds" -chill briefly-these are truly a delicious swedish cookie-our favorite.
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I used only scant 2/3 regular sugar, and 2 tsp. almond ext. 1 tsp. vanilla, and only 1 tsp....