This is one of those cookies that you crave – especially if you are a lover of the flavor of almonds. It is buttery and crunchy but with a soft, dense middle. We make them for parties, holidays and anytime someone requests them because they come together quickly as long as you have a couple of bottles of almond extract in the pantry. At events, we call them biscotti because that’s what they look like, but they are actually Mandel Kakor, also known as Swedish Almond Butter Cookies and we found the recipe in Relish magazine a few years ago.
– 1 cup (2 sticks) unsalted butter, room temperature
– 1 cup granulated sugar
– 3 cups all-purpose flour
– 1 tbsp. baking powder
– ½ tsp. salt
– 2 oz. almond extract (2 small bottles)
– 3 tablespoons heavy cream
– 1 egg, beaten
– Coarse or raw sugar for sprinkling over top
Preheat oven to 350 degrees.
In a large bowl of an electric mixer combine butter and sugar, mixing at medium-high speed until light and creamy. Add flour, baking powder and salt and beat well.
Add almond extract and heavy cream and mix well.
Turn the dough out, roll it into a ball and cut it into four equal portions. Shape each portion into a ball then flatten each ball into a 4-inch disc, wrap in plastic and refrigerate for about 10 minutes.
Place the dough rounds onto a baking sheet covered in parchment paper. Brush
each top with the beaten egg and sprinkle with coarse or raw sugar.
Bake 20 minutes and remove from the oven. Turn the heat down to 300 degrees.
Now cut each round into 8 to 10 slices, then cut the round across to make 16 or 20 slices. Return to the oven and bake ten more minutes for chewy cookies or 20 more minutes for crispy cookies. Makes about 64 to 80 cookies.
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