Finnish Almond Cookies
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 servingsPREP
30 minCOOK
15 minREADY
45 minThese 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
Ingredients
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.
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