How To make Swedish Almond Cookies

Swedish Almond Butterhorns Recipe

Clear step-by-step instructions.
Print the recipe at odense.com/butterhorns

Almond Crescent Cookies -- The Frugal Chef

Almond crescent cookies are delicate and will melt in your mouth. They are made with almond meal and are very easy to make. They are a great addition to any cookie platter and a fantastic gift from your kitchen.

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Makes 24 to 30 cookies
1 cup (227 grams) of unsalted, softened butter
1/3 cup (67 grams) white sugar
1 2/3 (210 grams) cups all-purpose white flour
2/3 (100 grams) cups almond meal
¼ tsp. salt
Confectioner’s sugar

Cream the butter and the sugar for about three minutes until it is fluffy.

In a separate bowl, mix the flour with the almond meal and the salt. Add it to the butter and mix it in. Do not over beat.
Cover the bowl and refrigerate for about 30 minutes.

Heat the oven to 350 degrees F (175 C) and line your cookies sheets with parchment paper or silicon mats.

Scoop out about a TBS of dough and form a log. Bend it to form a crescent moon shape and place it in the cookie sheet. These will not spread so you do not need to separate them too much. Bake them for about 8 to 9 minutes until they start to lightly brown.

Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. They will continue to be soft but will harden as they cool. Transfer them to a cooling rack.

Place the confectioner’s sugar in a sieve and generously sprinkle over the cookies. Keep the cookies in an airtight container for up to a week.

2 cookies - CALORIES 108.14; FAT 6.82 grs (sat 3.95; mono 1.99; poly 0.38); PROTEIN 2.09 grs ; FIBER 0.18 grs; CARBS 10.12 grs; CHOLESTEROL 16.28 mg; IRON 0.60 mg; SODIUM 20.63 mg; CALCIUM 17.03 mg

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I make a Best Danish Butter Cookies ever ❤ 丹麦奶油饼 ~ 纹路不消失的秘诀

Best Danish Butter Cookies 丹麦奶油饼
Ingredient 材料 :
Salted butter 250g 有盐黄油 250克
Egg 1nos 鸡蛋 1个
Icing sugar130g 糖粉 130克
Vanilla essence 1/2tsp 香草精 ½茶匙
Cake flour 270g 低筋面粉 270克
Corn starch 70g 玉米淀粉 70克
Milk powder 20g 奶粉 20克


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Caramel Almond Shortbread Cookies! | Florentine Ring Recipe

Hiii everyone! Here's one of the recipes from the vlog I filmed with @SweetDreamsBakeShoppe for Landon's 4th birthday!

Be sure to leave a like and comment if you try this recipe! Let me know how you like it!

INGREDIENTS-- 6 Dozen Cookies:

Pastry dough:
-132 grams butter
-66 grams icing sugar
-pinch of salt
-pinch of lemon zest (optional)
-17 grams egg yolk
-165 grams all purpose flour

Caramel filling:
-25 grams butter
-30 grams brown or yellow sugar
-30 grams glucose
-30 grams sliced almonds (chopped)

Happy baking!!


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Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹

This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.

0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy

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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt

Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)

Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.

There is enough dough to make 4 batches of cookie.

Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.

Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.

Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.

Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.

Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.

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MAZARINER | Swedish Almond Tarts

Simple and adorable these Swedish almond tarts are the perfect thing to eat with your afternoon cup of coffee. They are ubiquitous over the whole country, with the glaze, or without.

Tart Dough:
1 egg
1 egg yolk
125g room temperature butter
½ vanilla bean pod
90g powdered sugar
250g AP flour

Using your paddle attachment, mix together butter, vanilla, and powdered sugar. Try not to whip in too much air.
Add in the eggs, mix until combined.
Add in the flour, mix until sandy.
Finish mixing the dough together by hand, kneading a bit to pick up the floor left on the bottom of the bowl.
Divide in two and wrap in plastic.
Let chill in the fridge for at least 1 hour before use.

Almond Filling:
90g sugar
110g almond flour, lightly toast
100g room temperature butter
120g eggs
Pinch of salt
1-2 ish drops of bitter almond aroma or almond extract

Toast almond flour at 175C/350F until lightly golden.
Using your paddle attachment combine sugar, butter and almond flour.
Once throughly combined add the eggs one at a time, scrapping between each addition.
Flavor with salt and almond extract to your liking.

Glaze:
1 egg white*
150-200g powdered sugar
1Tbsp water

Whisk together egg white and water.
Sift in about half of the powdered sugar.
Continue to sift in powdered sugar until desired consistency is reached.
*if you don’t want to use the egg white you can use just water or even the milk of your choice.

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