Finnish Nut Logs (Pahkinaleivat) the Editors of Publications International, Ltd.
Finnish Nut Logs (Pahkinaleivat)
Makes about 4 dozen cookies
|1||cup (2 sticks) butter, softened|
|1/2||cup plus 1/3 cup sugar, divided|
|1/2||teaspoon ground cardamom|
|1/2||teaspoon almond extract|
|2-1/4||to 2-1/2 cups all-purpose flour|
|1||cup finely chopped almonds|
- Beat butter and 1/2 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in 1 egg, cardamom and almond extract until well blended. Gradually add 1-1/2 cups flour. Beat at low speed until well blended. Stir in enough remaining flour with spoon to form soft dough. Form dough into disc; wrap in plastic wrap and refrigerate until firm, at least 30 minutes or overnight.
- Grease cookie sheets. Divide dough into 8 equal pieces; with floured hands, shape each piece into 12X1/2-inch rope. Cut ropes into 2-inch logs; place on prepared cookie sheets. Refrigerate 30 minutes.
- Preheat oven to 350°F. Combine almonds and remaining 1/3 cup sugar in medium bowl. Beat remaining 2 eggs with fork in shallow dish until foamy; dip logs into beaten egg mixture. Roll in nut mixture to coat; place back on prepared cookie sheets.
- Bake 15 minutes or until lightly browned. Remove cookies to wire racks; cool completely. Store tightly covered at room temperature or freeze up to 3 months.
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