Swedish Almond Cookies Recipe
Servings 36 cookies (3 inch in diameter)
Ingredients
- ¾ cup softened butter 6 ounces or 170 g
- ¾ cup erythritol 5.3 ounces or 150 g
- 2 eggs
- 2 teaspoons almond extract 0.34 ounce or 10 ml
- 2 ¾ cup almond flour 0.34 US fluid ounce, or 270g
- 2 teaspoons baking powder 0.34 ounce or 10 ml
- 36 whole almonds or a handful of almond pieces or slivered almonds for pressing into the cookies
Instructions
- Preheat oven to 375°F (190°C).
- Bring butter and eggs to room temperature.
- Cream softened butter with erythritol, and beat with a mixer until fluffy.
- Add in eggs and almond extract.
- Add the dry ingredients and sift together almond flour and baking powder, add in one cup at a time.
- Using an electric mixer, mix well until dough come together. It may be a bit shaggy, but that's okay. Just keep working it with clean hands.
- Form a 2-inch diameter log with the dough and wrap in parchment paper.
- Chill in the fridge for at least an hour.
- Cut the cookie dough into ½-inch and 1-inch strips or slices and place on cookie sheets. Alternatively, wrap the ball of dough in parchment paper and cool, then divide dough into fourths, roll it into small balls, and press one side into the almond pieces.
- The cookies spread, so leave plenty of space between them when placing on a parchment paper-lined cookie sheet or baking sheet. Sprinkle almond pieces on top.
- Bake for 8-10 minutes or until lightly golden brown, bearing in mind the time may vary depending on your type of oven. If you want a deeper color then bake for 12 – 14 minutes instead.
- Leave the baked cookies on a wire rack to cool completely.
Notes
- You can also use other types of nuts if you don’t have almonds on hand; keep in mind that different nuts will give different flavors. Other nuts you can use include walnuts, and pecan nuts.
- You can drizzle some vanilla or almond glaze over the top or roll your cookies in powdered sugar