Prep 30 mins
Cook 10 mins
A very popular cookie in Sweden. When I was about 12 years old (ages ago.........) we had lessons in cooking at school and I can remember making these cookies. This recipe comes from the little (now tattered) cookbook we used for these lessons. Chilling time is not included in preparation time.
- 2 cups flour
- 1⁄4 teaspoon salt
- 3⁄4 cup butter or 3⁄4 cup margarine, softened
- 1⁄2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 2 egg whites
- 1⁄4 teaspoon cream of tartar
- 1 cup powdered sugar, sifted
- 1 cup almonds, ground
- Preheat oven to 375°F.
- Sift flour and salt.
- In a large mixer bowl, beat butter or margarine with electric mixer on medium speed for 30 seconds.
- Add sugar and beat until fluffy.
- Add egg yolks and vanilla; beat well.
- Add dry ingredients to beaten mixture and beat until well combined.
- Cover and chill 1 hour.
- For almond paste filling:
- Beat egg whites and cream of tartar until soft peaks form.
- Gradually add powdered sugar, beating until stiff peaks form
- Fold in ground almonds.
- Set aside.
- On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness.
- Cut into 3 inch circles (I use a glass).
- Place 1 rounded teaspoon of the almond filling in center of each.
- Fold up and pinch 3 sides to form a 3 cornered hat, leaving the top of filling exposed.
- Place 2 inches apart on a cookie sheet, no need to grease, I do however use parchment paper.
- Bake for 10 to 12 minutes.
- Remove and let cool on wire rack.