Mandel Kakor (Swedish Butter Cookies aka Swedish Biscotti)
Prep time: 
Cook time: 
Total time: 
Yield: 70 cookies
Recipe from Relish Magazine
  • 1c up unsalted butter, room temperature
  • 1 cup sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon almond extract
  • 3 tablespoons cream
  • 1 egg, beaten
  • Pearl sugar or any kind of decorating sugar that doesn't melt, like sanding sugar
  1. Preheat oven to 350F.
  2. In a large bowl or the bowl of your stand mixer, beat the butter and sugar together until it's light and fluffy. Combine the flour, baking powder and salt, then add it to the butter mixture on low speed, in increments, until a dough has formed. Beat in the almond extract and heavy cream.
  3. On a work surface lightly dusted with flour, turn out the dough and work it to a ball. Divide the ball into 4 equal pieces and roll each piece into a ball.
  4. Flatten each ball into a 4-inch circle and chill for 10 minutes in the refrigerator.
  5. Place chilled dough circles on a silpat or parchment lined baking sheet, Brush the tops of the circles with the beaten egg, then sprinkle each circle with the pearl or sanding sugar.
  6. Bake 20 minutes, then remove from oven. Lower the oven temperature to 300F.
  7. Cut each circle into 10 slices, then cut each slice in half horizontally (except the short ends).
  8. Return to the sliced cookes to the oven and bake 20 minutes for crispy cookies (like biscotti) or 10 minutes for chewier cookies..
Recipe by parsley sage sweet at