One of my favorite old world cookies – Scandinavian Almond Cookies. These appear on my Christmas tray every year and are loved by everyone. This recipe comes from an old Better Homes and Gardens magazine. The recipe was passed down from a BH&G editor’s Norweigan grandmother. When I serve Scandinavian Almond Cookies, I always observe the same response. People will: pick up a cookie; walk away; take a bite; stop; turn around and grab a couple more cookies! Almost every time! Nutty, buttery, with a subtle almond flavor, these cookies are relatively easy to make. Sometimes I make the dough and freeze it so that it’s ready to pop into the oven at a moment’s notice.
Gather ingredients.
Stir together flour, baking powder, and salt. Set aside. In a large mixing bowl beat butter until soft.
Add sugar and beat until fluffy.
Add egg and beat only until combined.
Add almond extract.
Add flour mixture and give that baby a whirl!
Beat only until the dough comes together. Never overmix cookie dough once the flour has been added unless the recipe specifies otherwise.
Divide dough into fourths.
Roll dough into four 12-inch ropes.
Flatten dough with the palm of your hand and shape each into a 3-inch rectangle. I use a ruler to square up the edges.
Brush each rectangle with milk (lowfat or whole milk is fine).
Sprinkle with almonds.
At this point, you can wrap and freeze the dough for future use or go ahead and bake. 
Bake at 325 degrees for approximately 13 to 15 minutes or until edges are lightly browned.
Remove from oven and immediately cut into diagonal slices.
Drizzle with almond glaze.
- 1¾ c. all purpose flour
- 2 tsp. baking powder
- ¼ tsp. salt
- ½ c. butter softened
- 1 c. sugar
- 1 egg, room temperature
- ½ tsp. almond extract
- Milk
- ALMOND ICING:
- 1 c. sifted confectioners sugar
- ¼ tsp. almond extract
- 3-4 tsp. milk - enough to make icing of drizzling consistency
- ½ c. sliced almonds, coarsely chopped
- Stir together flour, baking powder, and salt. Set aside. In a large mixing bowl beat butter until soft. Add sugar and beat until fluffy. Add egg and almond extract and beat until well mixed. Divide dough into fourths. Form each into a 12-inch roll. Place 2 rolls 4-5 inches apart on an ungreased cookie sheet. Flatten into 3 inches wide. Repeat with remaining rolls. Brush flattened rolls with milk and sprinkle with almonds. Bake at 325 degrees for 12-14 minutes or until edges
are lightly browned. While cookies are still warm cut them crosswise at a diagonal into 1-inch strips. Drizzle with Almond Icing.
