Swedish Almond Tusks (Mandelskorpor)

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READY IN: 1hr 27mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In medium bowl, combine flour, cardamom, baking powder and salt; set aside.
  • In stand mixer fitted with paddle, mix butter and sugar on low speed until just combined.
  • Beat on medium-high until fluffy, about 1 minute.
  • Reduce to low; add vanilla.
  • Add eggs one at a time until combined.
  • Slowly add dry ingredients until combined.
  • Stop machine and fold in nuts by hand.
  • Cover dough with plastic wrap; let rest for 10 minutes.
  • Line 12- by 18-inch baking sheet with parchment paper.
  • Transfer dough onto lightly floured work surface and divide in two.
  • Roll each portion into 14-inch log and transfer to prepared sheet. Lightly flatten logs with hands to 2-1/2 inches wide.
  • Bake on middle rack until golden at edges and firm in centre, about 25 minutes.
  • Cool 15 minutes; transfer to cutting board.
  • With sharp serrated knife, cut into 3/4-inch thick pieces.
  • Place on sheet cut side down.
  • Bake on lower rack until bottoms are lightly golden, about 12 minutes.
  • Flip cookies and bake on bottom rack until golden, about 10 minutes.
  • Cool completely before storing in airtight container for up to one month.
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