Finnish Cakes
Published December 12, 1992
- Total Time
- 30 minutes, plus 30 minutes' defrosting and 30 minutes' refrigeration
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Ingredients
¾ cup lightly salted butter, softened
¼ cup plus 1 tablespoon sugar
1 teaspoon almond extract
2 cups sifted flour
⅓ cup finely chopped blanched almonds
1 egg white, lightly beaten
Nutritional analysis per serving
7 grams carbs; 10 milligrams cholesterol; 75 calories; 1 gram monosaturated fat; 2 grams saturated fat; 5 grams fat; 32 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Cream together the butter, ¼ cup of the sugar and almond extract. Stir in the flour. Chill for 30 minutes in the refrigerator.
- Step 2
Place the dough between 2 large sheets of plastic wrap. Use a rolling pin to roll into a ¼-inch thick rectangle. Use a sharp knife to cut the dough into strips 2 ½ inches long and ¾ inch wide.
- Step 3
Combine the remaining tablespoon of sugar with the almonds. Use a pastry brush to coat the top of the cookies with egg white. Sprinkle with the almond and sugar mixture. Carefully transfer cookies to an ungreased cookie sheet. Bake to a delicate brown, 17 to 20 minutes.
- Step 4
Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.
Private Notes