How to Make Scandinavian Almond Cookies | Perfect for Gifting

 

 

These Scandinavian Almond Cookies are crisp, buttery, and delicately flavored with almond. A traditional holiday favorite, they’re easy to bake and perfect for gifting or enjoying with coffee. Simple ingredients, timeless flavor, and a touch of Nordic charm make this recipe a must‑try for your holiday cookie tray.

 This is a recipe which I saw on Pinterest and is attributed to Give a Blond a Kitchen. They looked delicious and I saved the recipe to make for this year's holidays.

They were very easy to make. The cookie dough is shaped into flat logs, baked and then cut into diagonals when done. They are very similar to my Raspberry Split Seconds recipe in this respect. This is a wonderful to make a lot of cookies in a short period of time.

The dough is very sugary which causes them to come out of the oven very crisp. This is why you need to cut them while they are still warm. They may look like they aren't done when you take them out, but trust me when I tell you that this is the correct bake time. Don't bake them any longer or they will be too hard.

They are similar in shape and size to the Swedish Spice Crisps that I made last year, which were phenomenal. You also need to check those out as they are amazing cookies as well.

In any case, these turned out beautifully. Crisp and sweet with a lovely almond flavor!  Prepare to fall in love! These could very well be a new favorite for the holidays!

 

WHAT YOU NEED

TO MAKE

SCANDINAVIAN ALMOND COOKIES

Simple, ordinary baking cupboard ingredients. There is nothing fancy in these simple, but delicious cookies.

• 1 3/4 cup (218g) plain, all-purpose flour, unsifted
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) butter, at room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1/2 tsp almond extract
• 2 TBS milk
• 1/2 cup (42g) sliced almonds

To glaze:

• 1 cup (130g) icing sugar, sifted
• 1/4 tsp almond extract
• 1-2 TBS milk to give you the right consistency

 

If all you have is self-rising flour, then leave out the baking powder and the salt. I cannot guarantee they will work. I do recommend using PLAIN flour for these.

I used salted butter and did not find the dough to be too salty at all.

I used Kirkland organic granulated sugar. If you are in the U.K, use caster sugar as the granulated sugar there is far too coarse.

I used pure almond extract (Watkins) and whole milk.

Icing sugar is also known as confectioner's or powdered sugar.

 

HOW TO MAKE

SCANDINAVIAN ALMOND COOKIES

These really are very simple to make. I love the ease with which they go together.

1. Preheat the oven to 325*F/160*C/gas mark 3. Line two large baking sheets with baking paper. (I actually shaped the dough off the cookie sheets on the parchment paper and then transferred the loaded baking paper to the baking sheets.)
2. Cream the butter and sugar together until light and fluffy using an electric mixer. (about 2 minutes)
3. Beat in the egg and the almond extract. (Make sure they are well incorporated.)
4. Whisk the flour, salt and baking powder together. Beat this into the creamed mixture until everything is thoroughly combined, scraping down the sides of the bowl occasionally. (It may look sandy/granular, but will come together when you shape it into the balls.)
5. Shape into 4 equally sized balls.
6. Working with one at a time, shape each ball into a long that is roughly 12 inches long and 1 inch thick. Place each log 4 inches apart on the lined baking sheets. (This is easily done. Shape into a shorter log and then roll out to the longer logs on the paper using the palms of your hand.)
7. Using a rolling pin roll out until you have a flat rectangle, 12 inches by 3 inches in size. (I used a rolling pin for this. DO make sure they are well spaced apart as the dough will spread when baking.)
8. Brush the tops with the milk and sprinkle the almonds evenly over top. (I used whole milk and un-toasted flaked almonds.)
9. Bake in the preheated oven, one baking sheet at a time until golden brown on the edges. (You don't want to be adding cold dough to hot baking sheets so if you only have one baking sheet, let it cool down completely in between bakes.)
10. Remove from the oven and cut diagonally into 1-inch strips while still warm. (I use a pizza cutter.)
11. Repeat with the other baking sheet.
12. To glaze whisk the glaze ingredients together until you have a smooth drizzle icing, only adding enough milk to give you the desired consistency. (Just add enough milk to give you a drizzle. If you have added too much milk, you may need to add more icing sugar to give you the correct consistency.)
13. Drizzle this icing over the cookies decoratively and leave to set before serving.

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe completely prior to beginning to help familiarize yourself with any ingredients or equipment needed.
• Assemble all of your ingredients before you start. This helps to prevent you from leaving anything out.
• Make sure all of your ingredients are at room temperature.  This will give you the best results.
• Shape and roll your dough out on parchment paper, this will help you to be able to roll it out more easily and transfers easily to the baking sheet once rolled.
• For real success I always recommend weighing your ingredients. Whilst cup measurements can vary in size, a gram is always a gram. I use a set of kitchen scales for this, which are available on Amazon and at cooking supply stores.
• Cut your cookies/bars while they are still warm.  There is a possibility of them shattering if you wait until they are cold.

 

FREQUENTLY ASKED QUESTIONS

CAN THE DOUGH FOR THESE BE MADE AHEAD OF TIME?

Absolutely. Make the dough, shape into logs, wrap and refrigerate.  Bring to room temperature and proceed as per the recipe when you want to bake them. The dough will keep for up to 48 hours without baking.

CAN I FREEZE THE DOUGH?

Yes, you can. Shape into logs. Wrap tightly in cling film and then in foil.  Freeze.  The dough will keep frozen for up to three months. Thaw completely before proceeding as per the recipe instructions.

CAN I FREEZE THE BAKED COOKIES?

Yes, you can.  Place into an airtight container with wax paper or parchment paper between the layers. They will keep baked and frozen for up to 3 months.  Bring to room temperature to serve.

DO I HAVE TO BAKE THIS COOKIE DOUGH AS BARS?

Not at all. You can bake it as individual cookies. You can simply roll the dough into balls and place well-spaced apart on the cookie sheets. Flatten slightly, brush with milk and sprinkle a few almonds on the top of each. Bake at 350*F/180*C/gas mark 4 for 12 minutes.

CAN I USE GLUTEN FREE OR ALMOND FLOUR?

I can't say for sure never having done that. I think a one for one gluten free flour substitute might work but I don't know for sure. I do not think almond flour would work at all.

 

A FEW OTHER

FESTIVE COOKIES TO BAKE

Here are a few other cookies that we like to bake for the festive season, cookie trays, gifts, etc. I hope you will also enjoy them!

RASPBERRY THUMBPRINTS - It wouldn't be Christmas without a few of these on the cookie tray. They have a short buttery texture which is perfectly set off by the dollop of raspberry jam in the middle. I like to give them a sweet drizzle glaze to dress them up.

WHIPPED SHORTBREADS - These always turn out perfectly with no faffing about or trouble.  Easy peasy lemon squeezy as they say. Simply beat everything together, drop on the pan, decorate with a bit of cherry or some sprinkles and bake. These are the easiest and tastiest shortbread cookies you could ever make.

 

 

Pin this recipe to your Christmas Cookie, Dessert and Baking boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: Makes about 40 cookies

Author: Marie Rayner

Scandinavian Almond Bars

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Crisp and buttery with a lovely almond flavor. Perfect for gift giving or just enjoying with a hot drink.

Ingredients

• 1 3/4 cup (218g) plain, all-purpose flour, unsifted
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (115g) butter, at room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, at room temperature
• 1/2 tsp almond extract
• 2 TBS milk
• 1/2 cup (42g) sliced almonds

To glaze:

• 1 cup (130g) icing sugar, sifted
• 1/4 tsp almond extract
• 1-2 TBS milk to give you the right consistency

Instructions

1. Preheat the oven to 325*F/160*C/gas mark 3. Line two large baking sheets with baking paper.
2. Cream the butter and sugar together until light and fluffy using an electric mixer. (about 2 minutes)
3. Beat in the egg and the almond extract.
4. Whisk the flour, salt and baking powder together. Beat this into the creamed mixture until everything is thoroughly combined, scraping down the sides of the bowl occasionally.
5. Shape into 4 equally sized balls.
6. Working with one at a time, shape each ball into a long that is roughly 12 inches long and 1 inch thick. Place each log 4 inches apart on the lined baking sheets.
7. Using a rolling pin roll out until you have a flat rectangle, 12 inches by 3 inches in size.
8. Brush the tops with the milk and sprinkle the almonds evenly over top.
9. Bake in the preheated oven, one baking sheet at a time until golden brown on the edges.
10. Remove from the oven and cut diagonally into 1 inch strips while still warm.
11. Repeat with the other baking sheet.
12. To glaze whisk the glaze ingredients together until you have a smooth drizzle icing, only adding enough milk to give you the desired consistency.
13. Drizzle this icing over the cookies decoratively and leave to set before serving.

All rights reserved The English Kitchen

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.