Prep 20 mins
Cook 15 mins
An adaptation of the Stenhammar cookies, named for Swedish composer Wilhelm Stenhammar.
- 3⁄4 cup sugared almonds
- 1 1⁄4 cups margarine
- 1 cup sugar
- 3 cups flour
- 1⁄2 teaspoon horn salt or 1 teaspoon baking powder
- 3⁄4 cup currants
- 1 egg white
- Finely chop the almonds by hand. You'll end up with almond paste if you tried doing this with a food processor.
- Combine the margarine and sugar in a mixing bowl. Gradually add the flour and hornsalt (or baking powder). Stir in the currants and 1/2 cup of the chopped almonds.
- Wrap dough in cling film and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 350°F.
- Divide the dough into 6 equal sections.
- On a lightly floured surface, roll each section into an 18" long snake.
- Place the logs on a lightly greased baking sheet. Flatten each slightly with the heel of your hand, brush with egg white, and sprinkle with the remaining almonds.
- Bake on center rack of the oven for about 15 minutes, or until golden brown. Once removed from the oven, cut into 3/4" diagonal cookies.