SWEDISH ALMOND RUSKS
Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee...and travel well in care packages, too!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and baking soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into 6 parts; shape into logs (like refrigerated cookie dough). Place 3 each on 2 greased baking sheets. Bake at 350° for about 30 minutes or until light brown. , Remove logs to cutting board. Using a sharp knife, slice logs diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.
SWEDISH TOSCAS (SWEDISH ALMOND TARTS)
I found this recipe that my mother had written on the back of an envelope. She must have made it a bunch, because there were splatters all over the envelope! I made it and it's really a yummy tart recipe!
Provided by Deanna Latendresse
Categories World Cuisine Recipes European Scandinavian
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream the butter with the white sugar in a mixing bowl. Mix in 1 cup flour and stir to make a smooth dough. Divide the mixture by placing even amounts into the cups of a 12-cup muffin tin. Press the mixture into the bottom and up the sides of each cup.
- To make the filling, mix the slivered almonds, brown sugar, and 2 tablespoons butter in a small pan. Stir in the cream, and 2 teaspoons flour. Cook and stir the mixture constantly over medium heat until it boils, about 10 minutes. Divide the mixture evenly between the prepared tart shells.
- Bake in preheated oven until tops and crust edges are light brown, about 10 to 15 minutes. Remove from the oven, and cool 10 to 15 minutes before removing the tarts from the muffin pan. Cool completely on a rack.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.6 g, Cholesterol 22.9 mg, Fat 10 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 57.1 mg, Sugar 8.8 g
SWEDISH ALMOND TOASTS
This is a biscotti type of cookie - very crispy and very good with a wonderful cup of coffee; Takes a bit of work but it is well worth it.
Provided by HokiesMom
Categories Breakfast
Time 1h20m
Yield 42 toasts, 20 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350F and lightly butter and flour a large baking sheet.
- Stir the eggs, instant coffee, and vanilla in a small bowl until well blended, set aside.
- Mix the flour, baking powder and salt in a medium bowl, set aside.
- Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
- Beat in the egg mixture.
- Gradually add the flour mixture, beating well after each addition.
- Stir in the almonds.
- Divide the dough into 2 equal portions.
- On a lightly floured surface, shape the dough into 2 logs, each 8 inches long, 2 inches wide and 1 inch thick.
- Place the 2 logs 2 inches apart on the prepared baking sheet.
- Bake for 30-40 minutes until lightly browned.
- Set the baking sheet on a wire rack to cool for 10 minutes.
- Remove the logs from the baking sheet and place on a cutting board.
- Using a serrated knife, cut each log diagonally into 3/4 inch thick slices.
- Place the slices upright and 1/2 inch apart on the baking sheet.
- Bake for 20 minutes or until slightly dry.
- Remove the toasts from the baking sheet.
- Cool completely on the wire rack.
- Store in a tightly covered container.
Nutrition Facts : Calories 153.7, Fat 7, SaturatedFat 3.2, Cholesterol 33.4, Sodium 89.9, Carbohydrate 20.4, Fiber 0.7, Sugar 10.2, Protein 2.8
SWEDISH GROUND ALMOND SPRITZ COOKIES
This is an authentic Swedish Almond Spritz recipe handed down through the family from Swedish Ancestors. It's the only recipe I've ever know that includes real almonds and not just almond flavoring. It's a delectable cookie!
Provided by AKBELL
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread the almonds out on a baking sheet. Bake in the preheated oven for 10 to 15 minutes, until lightly browned or until they give off an aroma. Remove from the oven, and allow to cool completely. Grind to a consistency resembling rough sand in a food processor or blender. Be sure almonds are cool, or you will make almond butter.
- In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the almond extract and milk. Sift in the flour, baking powder and salt, and mix in along with the ground toasted almonds to form a soft dough. Refrigerate the dough for 15 to 20 minutes. This will help the cookies keep their shape after pressing.
- Lightly grease cookie sheets, and fill cookie press with dough. Press out cookies at least 1 inch apart depending on the size. You can experiment with different cookie designs. I've found most true Swedes tend to use the star shape, however, you're free to use whatever shape suits your fancy.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are lightly browned. Cool on the cookie sheets for a minute before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 84.1 calories, Carbohydrate 8.6 g, Cholesterol 14.1 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 42.6 mg, Sugar 4.3 g
SWEDISH ALMOND CAKE
Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.
Provided by Dorie Greenspan
Categories breakfast, brunch, snack, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
- Slide the cake into the oven, and set your timer for 30 minutes.
- As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
- Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
- Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.
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SWEDISH ALMOND CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Estimated Reading Time 3 mins
- Put the cream and 75g of the sugar in a heavy-based pan over a gentle heat and heat until steaming. Meanwhile, put the egg yolks, cornflour and vanilla extract in a large bowl and beat with a balloon whisk until combined.
- Pour the hot cream into the egg mixture, beating with a balloon whisk until smooth. Clean the pan, then pour the mixture back into it and heat very gently, stirring constantly with a balloon whisk, for 4 minutes or until the custard coats the back of a spoon very thickly (see Know-how).
- Once the custard is thick enough, pour it into a bowl, lay a sheet of cling film on top to prevent a skin forming, then cool completely.
- Meanwhile, heat the oven to 180°C/fan160°C/gas 4 and lightly oil and line the bases of 2 x 20cm loose-bottomed cake tins. In a clean bowl, whisk the egg whites with an electric hand mixer until stiff peaks form (the peaks won’t flop over when you lift out the beaters). Scatter over half the remaining sugar and whisk again until stiff. Add half the ground almonds, then gently whisk again (it won’t go back to being stiff after this point). Fold in the rest of the sugar, almonds and the almond extract, then the flour.
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Servings 32Calories 101 per servingTotal Time 35 mins
- Preheat oven to 350°. In a medium bowl, beat butter with a mixer on medium 30 seconds. Add granulated sugar; beat until light and fluffy. Add egg and 1/2 teaspoon almond extract; beat until combined. Stir in flour, baking powder and salt; mix well.
- Divide dough into four pieces; roll each piece into a 10-inch log. Place two logs 4 to 5 inches apart on each of two ungreased cookie sheets. Flatten logs by hand until each is about 3 inches wide. Brush with milk and sprinkle with sliced almonds.
- Bake until edges just begin to brown, about 13 minutes. While warm, bias-slice each log into eight 1-inch-wide slices. Cool on cookie sheets 2 minutes. Remove; cool on wire racks set over wax paper.
- In a small bowl, stir together powdered sugar and the remaining 2 tablespoons milk and 1/4 teaspoon almond extract until smooth. Drizzle over cookies.
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