Swedish almond cake. This deliciousness is the result of needing an excuse to use my KitchenAid tonight (even though the recipe regards the use of a mixer as unnecessary) and to satiate my desire for this amazing, in all actuality, giant almond cookie. If you’re looking to fulfill your almond cravings, follow this link for the recipe. Smaklig måltid!
Delicious entirely almond shortbread cookies that I made for my friend, Wendy, who is currently living in Maine. These are my favorite cookies, I think they will soon be hers too. Want to make these cookies? Here’s the recipe:
1 cup butter, softened
¾ cup white sugar
1 teaspoon almond extract
2 cups all-purpose flour
⅛ teaspoon salt
1 cup sliced almonds
2 cups confectioner’s sugar
1 tablespoon butter, softened
1½ teaspoons almond extract
2½ tablespoons half-and-half
1. In a large bowl, cream together the butter, sugar, and almond extract until smooth. Combine the flour and salt; stir into the butter mixture until well blended. Cover and refrigerate for 3 to 4 hours or overnight.
2. Preheat the oven to 300ºF (150ºC). Roll dough into teaspoon sized balls and place on an ungreased cookie sheet. Using your index finger, flatten out dough balls by lightly pressing down on them from the center, outward, in a circular motion.
3. Bake for 30 minutes in the preheated oven, or until firm. Remove cookies from cookie sheets to cool on wire racks.
4. Once cooled, apply a thin layer of icing to each cookie and add chopped almonds on top.