Mandel Kakor - Swedish Almond Butter Cookies

To be honest, i have been exploring Swedish cuisine recently and all the credits goes to this week's blogging marathon's theme. Yes am running this week's blogging marathon with Swedish Recipes as theme. Though this cuisine is not that much familiar to me, i have baked and cooked few dishes only after i have started blogging, obviously this week's theme pulled me to go and look for many interesting and fantabulous baked dishes from this cuisine. Am kick starting this week's theme with an extremely delicious, dangerously addictive Swedish butter cookies flavoured with almond extract. Almost shaped and baked like Italian biscotties, these baked goodies are called as butter cookies. Yea even i was bit intrigued about the texture of this cookies before baking, but i was completely wrong, i have fallen in love with this cookies. This cookies can be baked longer for crisp cookies and shorter for chewy cookies. I baked mine as crispy cookies.

Apart from almond extract, this butter cookies are very simple to make and usual ingredients are used in this recipe. Trust me, these cookies are dangerously addictive and you cant just stop with one. Prefect to munch with a cup of coffee or tea, you can pack this ultimate cookies in your kid's snack box as well. We enjoyed this cookies thoroughly and these cookies vanished very much quickly than i imagined. The original recipe went for brushing the top of cookies with an egg which i completely skipped here. Obviously i brushed mine with milk before baking. But this cookies are not eggless, if you want to skip the egg here, just go with two more tablespoons of heavy cream.

Recipe Source: Here
1cup Butter (room temperature)
1 Egg (beaten)
3tbsp Cream
1cup Sugar
3cups All-purpose flour
1tbsp Baking powder
1/2tsp Salt
2tbsp almond extract
Sugar pearls

Preheat oven to 350F. Line a baking tray with a baking paper and keep aside.

Beat the  butter and granulated sugar in a large bowl until they turn light.

Add flour, baking powder and salt, beat well.

Add almond extract and heavy cream. Mix well and turn the dough as a ball.

Divide the dough into 4 and shape each into a ball. Flatten each ball into a circle. Refrigerate 10 minutes.

Place the dough circles over the already prepared baking tray.

Brush tops with milk and  sprinkle pearl sugar on top.

Bake 20 minutes. Remove from oven.

Decrease oven temperature to 300F. Cut each round into 10 slices, then cut each slice into half.

Return to oven and bake 20 minutes for crispy cookies or 10 minutes for chewier cookies.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.