Scandinavian Almond Bread Recipes

SCANDINAVIAN ALMOND BREAD

Steps:

• Beat sugar, egg, extract, and milk, add flour and baking powder, finally add margarine.
• Pour into bundt cake pan sprayed with cooking spray (or specialized Scandinavian cake pan).
• Bake at 350 degrees for 40-50 minutes.
• Edges must be golden brown.
• Cool in pan before removing.
• Bread will break if removed too soon.
• Sprinkle with confectionary sugar.
• Cool cake in pan before removing as it can break apart.
• Variation: before pouring batter into pan, sprinkle sliced almonds on the bottom.

SCANDINAVIAN ALMOND BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well.
• Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.
• Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing.
• Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.

SCANDINAVIAN ALMOND BREAD

Steps:

• 1. Preheat oven to 350°F. Spray a round loaf pan (or round baking dish) with nonstick baking spray; set aside.
• 2. In a large mixing bowl, beat together the sugar, egg, almond extract and milk. Add the flour, baking powder, and melted butter. Pour batter into prepared loaf pan.
• 3. Sprinkle the almonds on top. Place loaf pan in oven, and bake for 40 to 50 minutes, or until edges are lightly browned. Cool in pan before removing and cutting into 8 to 10 slices.
• 4. Sprinkle each slice with confectioners' sugar, and enjoy with a cup of hot coffee or tea.

SWEDISH ALMOND RUSKS

Steps:

• In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and baking soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into 6 parts; shape into logs (like refrigerated cookie dough). Place 3 each on 2 greased baking sheets. Bake at 350° for about 30 minutes or until light brown. , Remove logs to cutting board. Using a sharp knife, slice logs diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.