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Finnish Almond Cookies

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Submitted by cpete1000

Finnish almond cookies with a buttery shortbread base, egg white glaze, and sliced almonds on top. A crisp, not-too-sweet Scandinavian cookie with elegant simplicity.

YIELD

30 servings

PREP

30 min

COOK

15 min

READY

45 min

These Finnish almond cookies are a study in restraint. Flour, butter, sugar, almond extract, and an egg yolk get kneaded together by hand into a simple shortbread dough. No leavening, no vanilla, no spices. The almond extract is the sole flavor driver, and it comes through clean and pure in every bite.

The dough is mixed entirely by hand, and the recipe warns you it will look dry at first. Keep kneading. The warmth of your hands softens the butter and brings everything together into a smooth, workable dough. If it truly won’t come together, a tablespoon of water is all it needs. Resist adding more since wet shortbread dough bakes up tough instead of crisp.

The finishing touch is what makes these cookies special. After rolling the dough into a thin rectangle, you brush it with beaten egg white, scatter sliced blanched almonds over the top, and sprinkle with sugar. That egg white glaze bakes into a glossy sheen that glues the almonds in place and adds a subtle crunch to the surface.

Pro Tips

  • Knead the dough just until it holds together. Overworking develops gluten and turns the cookies hard rather than tender and crumbly.
  • Roll the dough to an even thickness across the entire rectangle. Thin edges will overbake while the center is still pale.
  • Use a pancake turner (thin spatula) to transfer the cut rectangles to the baking sheet. These are delicate before baking and tear easily if picked up by hand.
  • Watch closely after 10 minutes. The difference between lightly browned and overbaked is narrow with thin shortbread cookies.

Variations

  • Replace almond extract with a teaspoon of cardamom for a more traditional Scandinavian spice cookie.
  • Use pistachios instead of almonds on top for a green-and-gold holiday presentation.
  • Dip one end of the cooled cookies in melted dark chocolate for an indulgent contrast.

Ingredients

2 473
¾ 177
CUP ML BUTTER
or margarine,softened
1 5
TEASPOON ML ALMOND EXTRACT *
¼ 59
CUP ML SUGAR
1 15
TABLESPOON ML SUGAR
1 1
LARGE EACH EGG
separated
158
CUP ML ALMONDS
blanched, sliced

Directions

Into large bowl, measure flour, butter or margarine, almond extract, ¼ cup sugar and egg yolk.

With hands, knead ingredients until well-blended and mixture holds together.

(Mixture will appear dry at first -- of too dry, add about 1 tablespoon of water while kneading.)

Preheat oven to 375℉ (190℃).

On lightly floured surface with lightly floured rolling pin, roll half of dough into a 10 x 9 inch rectangle.

With pastry brush, brush dough with half of egg white; sprinkle half of almonds and 1 tablespoon sugar.

Cut dough into fifteen 3 x 2 inch rectangles.

With pancake turner, place cookies on ungreased cookie sheet.

Bake 10 to 12 minutes until lightly browned.

With pancake turner, remove cookies to wire rack to cool.

Repeat with remaining dough.

Store cookies in tightly covered container to use up within 2 weeks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 20g (0.7 oz)
Amount per Serving
Calories 92 57% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 35mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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