Swedish Almond Toast Recipe
Ingredients
| 1/2 pound sweet butter | ||
| Sugar | 1 Cup (16 tbs) | |
| 2 medium-size eggs | ||
| Sour cream | 3 Tablespoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Blanched almonds | 1/2 Cup (16 tbs), finely chopped | |
| Pearl sugar or crushed loaf sugar | ||
Directions
Cream the butter with the sugar until light and fluffy.
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.
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.
Chef
