{"id":19975,"date":"1987-01-30T02:00:06","date_gmt":"1987-01-30T09:00:06","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=19975"},"modified":"2016-12-15T02:02:32","modified_gmt":"2016-12-15T09:02:32","slug":"evs-skorpas","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=19975","title":{"rendered":"Ev’s Skorpas"},"content":{"rendered":"

These versatile cookies are best described as Swedish Biscotti. They are not as jaw-snapping hard as their Italian cousins which often taste delicious, but require a serious drowning in coffee to prevent shattering the cookie upon taking a bite. Skorpa<\/em> on the other hand are made with butter, which promotes a tender crumb; so while they are toasted in the oven to dry them to a pleasant crispiness, they remain very easy to bite. They make a wonderful complement to a strong cup of coffee or cappuccino, which is of course the only way a true Swede would eat them.<\/p>\n

\"\"<\/a>1\/2 C. (1\/4 lb.) butter, cut into chunks, at room temperature
\n1 C. plus 2 T. sugar
\n2 large eggs
\n1 tsp. almond extract
\n3 C. all-purpose flour
\n1 T. ground cardamom (see note above)
\n2 tsp. baking powder
\n1\/3 C. half-and-half
\n1 large egg white
\n1\/4 C. slivered almonds<\/p>\n

In a bowl, with a mixer on medium speed, beat butter and 1 C. sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary. In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level. Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 T. sugar. Bake in a 350\u00c2\u00b0 oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes. With a serrated knife, cut loaves crosswise into 3\/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325\u00c2\u00b0 oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"

These versatile cookies are best described as Swedish Biscotti. They are not as jaw-snapping hard as their Italian cousins which often taste delicious, but require a serious drowning in coffee to prevent shattering the cookie upon taking a bite. Skorpa on the other hand are made with butter, which promotes a tender crumb; so while they are toasted in the oven to dry them to a pleasant crispiness, they remain very easy to bite. They make a wonderful complement to…<\/p>\n

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