Finnish Almond Biscuits
Light, nutty and crispy biscuits that are a Finnish tradition!
Ingredients
Serves: 36
- 225g butter, softened
- 100g caster sugar
- 1 egg
- 1 teaspoon almond extract
- 375g plain flour
- 1/4 teaspoon salt
- 3 eggs, beaten
- 100g caster sugar
- 150g finely chopped almonds
Method
Prep:25min ›
Cook:10min ›
Extra time:5min ›
Ready in:40min
- Preheat the oven to 180 C / Gas mark 4.
- In a medium bowl, cream together the butter and 100g caster sugar until smooth. Stir in 1 egg and almond extract. Combine the salt and flour; stir into the sugar mixture with your hands until a smooth dough forms. Roll dough into log shaped pieces about 1cm thick and 5 to 7cm long. Dip each piece in the beaten eggs, then in remaining caster sugar and then roll them in almonds. Place them 2 to 3cm apart onto ungreased baking trays.
- Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
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Reviews & ratings
Average global rating:
(45)
Reviews in English (34)
Delicious, but extremely messy and the egg-almond layer dispersed all over the tin during baking process. Just last a few ones which weren't covered with egg stayed in "the above photo-shape". - 20 Sep 2017
These were our favorite new Christmas cookies. I hated the double dipping, & decided after to mix colored sugar with the nuts and put them on at once. They looked fabulous & the nuts didn't have trouble sticking once the sugar was on, as in the original directions. With these modifications, 5 stars. The taste is a wonderful almond flavor. Without modifications, because of the mess I'd say 4 stars. - 04 Jun 2008 (Review from Allrecipes US | Canada)
I cannot believe that these cookies haven't been reviewed here for 3 years? I made these cookies today. They taste wonderful. They remind me of marzipan! My dough was a little on the dry side and hard to work with, so next time I would try 2.75 cups of flour and see how it is then before adding the full 3 cups. I started out with chopped almonds and ended up using VERY, VERY finely chopped almonds! Just chopped them even smaller in my food precessor so they really coated and stuck to the cookies. Will make again for sure! Thanks! ***re-reviewed 1.22.09 - I made these again this past Christmas and added in Raw Sugar (the large brown crystals) with the ground almonds. It was fantastic. It did make them a bit sweeter and crunchy. I like them both ways. - 09 Dec 2006 (Review from Allrecipes US | Canada)