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Swedish Almond Cookie<\/p>\nSwedish Almond Cookie<\/p>\n
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1 cup of almonds, ground (100g)<\/p>\n
1 Tbs all-purpose flour<\/p>\n
1 cup of white sugar (100g)<\/p>\n
1 cup of salted butter (100g)<\/p>\n
2 Tbs cream<\/p>\n
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Preheat oven to 424F (Regulo 6). Ground almonds in a food processor. Add almonds and the rest of the ingredients into a medium saucepan and bring to a simmer, remove from heat. Line a baking sheet with a silicone mat or butter and flour the baking sheet well. Spoon out mixture with a tablespoon, leaving plenty of room for spreading. Bake about 4 minutes, until edges are golden brown. Remove, cool on baking sheet for 2-3 minutes, until the cookies can be loosened with a spatula without breaking. This should be the texture of a rubber coaster, bendy but not breaky. Roll cookie around the handle of a wooden spoon and rest in a single layer to cool. Store in an airtight container.<\/p>\n","protected":false},"excerpt":{"rendered":"
Swedish Almond Cookie 1 cup of almonds, ground (100g) 1 Tbs all-purpose flour 1 cup of white sugar (100g) 1 cup of salted butter (100g) 2 Tbs cream Preheat oven to 424F (Regulo 6). Ground almonds in a food processor. Add almonds and the rest of the ingredients into a medium saucepan and bring to a simmer, remove from heat. Line a baking sheet with a silicone mat or butter and flour the baking sheet well. Spoon out…<\/p>\n