Best 7 Scandinavian Almond Cookies Recipes

SCANDINAVIAN ALMOND COOKIES

Steps:

• Heat oven to 375°F. Line 2 large cookie sheets with cooking parchment paper; spray with cooking spray. In large bowl, mix cookie mix, softened butter, egg, flour and 1 teaspoon almond extract until dough forms.
• Divide dough into 3 pieces. Place 2 dough pieces on first cookie sheet. Press each piece into 12x2 1/2-inch rectangle, leaving 4 inches between rectangles. Place remaining piece of dough on second cookie sheet, and repeat shaping.
• Brush each rectangle with 1/2 teaspoon milk; sprinkle with 1/4 cup almonds. Press almonds lightly into tops of dough.
• Bake one cookie sheet at a time 10 to 12 minutes or until edges are golden brown (center will look soft). Cool 1 minute. Using sharp knife, cut each log into 1-inch diagonal slices, making sure to cut completely through almond slices while cutting. Remove from cookie sheet to cooling rack, leaving slices on parchment paper. Cool completely, about 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency. Drizzle over cookies; sprinkle 3 tablespoons almonds over tops. Let stand about 1 hour or until glaze is set. Store loosely covered at room temperature up to 2 days.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325°.
• Stir together flour, baking powder and salt.
• In a large bowl beat margarine or butter till softened.
• Add sugar and beat till fluffy.
• Add egg and the 1/2 teaspoon of almond extract and beat well.
• Add the flour mixture and beat till well mixed.
• Divide the dough into fourths, form each portion into a 12 inch roll.
• Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
• Flatten each roll till it is about 3 inches wide.
• Repeat with the remaining rolls.
• Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
• Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
• While still warm, cut crosswise on the diagonal into 1 inch strips.
• Cool completely on a wire rack.
• Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
• Drizzle over the cool bars.

SCANDINAVIAN ALMOND BARS

Steps:

• 1. Turn on oven to 325* Bake 18-20 min.
• 2. Cream sugar and butter. Beat in egg and extract. Add dry ingredients Mix well
• 3. Divide dough in half and make two rolls the length of sheet pan 12 W x 17 L ( we call it a 1/2 sheet pan) Flatten each roll to 3 " wide. Pat milk on top and sprinkle on the chopped almonds
• 4. Bake at 325* 18-20 min or until edges slightly browned. Cool in pan 5 min. Cut diagonally and place each piece on a wire rack.
• 5. Mix the icing ingredients together and drizzle over the bars. Enjoy

SWEDISH GROUND ALMOND SPRITZ COOKIES

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.

SWEDISH ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the butter and sugar. Using a mixer, beat at medium-high speed, until light. In a small bowl, combine the flour, baking powder and salt; Add to the large bowl and mix until well incorporated. Add the almond extract and the heavy cream and mix again.
• Turn the dough out on a floured surface and form into a ball. Cut into 4 portions and shape each into a disk, about 4-inch in diameter and ¼" thick. Refrigerate 10 minutes.
• Place dough rounds on a baking sheet. Brush tops with beaten egg and sprinkle some pearl sugar on top. Bake for 20 minutes. Remove from oven. Lower the oven temperature to 300°F.
• Cut each round into 10 slices, then cut each slice in half (except the short ends). Return to the oven and bake 20 minutes for crispy cookies or 12 minutes for chewier cookies. The baking time also depends on the size of the cookies, so keep an eye on them while they bake!
• Makes about 60 cookies.

SWEDISH ALMOND COOKIES

Steps:

• 1. Preheat oven to 350F. Combine butter and sugar. Mix at medium high speed until light. Add flour, powder, and salt. Beat well. Add extract and cream. Mix well.
• 2. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. Flatten to a 4 inch circle. Chill in fridge for 10min. Place dough rounds on a baking sheet. Brush tops with beaten egg and sprinkle with coarse sugar. Bake 20minutes. Decrease to 300F. Cut each into 10 slices and then in half. Bake for another 10-20minutes.

SCANDINAVIAN ALMOND COOKIES (COOKIE MIX)

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, egg, flour and 1 teaspoon almond extract until soft dough forms.
• Divide dough into 3 equal parts; place on ungreased cookie sheets.
• Press each into 12x3-inch rectangle.
• Brush each rectangle with 1 teaspoon milk; sprinkle with 1/3 cup almonds.
• Bake 10 to 12 minutes or until edges are light golden brown.
• Cool 1 minute; cut into 1-inch diagonal slices.
• Remove from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon almond extract and 5 to 6 teaspoons milk until desired consistency.
• Drizzle over cookies; sprinkle with 2 tablespoons almonds.