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Swedish Almond Toast Recipe
|Sweet butter||1⁄2 Pound|
|Sugar||1 Cup (16 tbs)|
|Sour cream||3 Tablespoon|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Finely chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Pearl sugar/Crushed loaf sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 4683 Calories from Fat 2338
% Daily Value*
Total Fat 262 g403.7%
Saturated Fat 128.8 g644%
Trans Fat 0 g
Cholesterol 883.3 mg
Sodium 1412.8 mg58.9%
Total Carbohydrates 527 g175.7%
Dietary Fiber 21.6 g86.3%
Sugars 221.7 g
Protein 79 g158.7%
Vitamin A 127.1% Vitamin C 0.67%
Calcium 88.2% Iron 130.7%
*Based on a 2000 Calorie diet
Beat in the eggs one at a time, reserving about 1 tablespoon of egg white for glazing.
Blend in the sour cream.
Sift the flour with the baking powder, baking soda, and salt.
Add gradually to the egg mixture, beating only until smooth.
Fold in the almonds; knead lightly until smooth.
Divide the dough into four parts.
Form into long narrow rolls, about 1 1/2 inches in diameter.
Place about 2 inches apart on a lightly greased cookie sheet.
Press with your hands to flatten slightly.
Beat the reserved egg white slightly with a fork; brush over the tops of the flattened dough.
Sprinkle lightly with the pearl sugar.
Bake in a 350° oven for 20 minutes, or until ivory-colored and fairly firm.
Remove from the oven and cut into 1/2-inch slices.
Lay the slices, cut-side down, on clean, ungreased cookie sheets.
Return to a 250° oven and bake for 20 to 30 minutes, or long enough to toast lightly and dry out.