Swedish Nuts Recipes

SWEDISH CHRISTMAS COOKIES

Steps:

• Whisk the flour, cardamom, and salt in a bowl.
• Put the butter and confectioners' sugar in a food processor, and process until smooth. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough. Divide the dough in half onto 2 (12-inch long) sheets of plastic wrap. Using the plastic, shape into rough logs. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
• Preheat oven to 325 degrees F.
• Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets. Bake until golden around the edges, 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

SWEDISH NUT BARS

Steps:

• Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
• Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
• Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

SWEDISH NUTS

Steps:

• 1. Preheat oven to 325 degrees F (165 degrees C).
• 2. Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes.
• 3. Remove nuts, and melt butter on pan.
• 4. In a medium bowl, beat egg whites until soft peaks form.
• 5. Gradually beat in the sugar and salt.
• 6. Fold in toasted nuts into egg white mixture.
• 7. Arrange the coated nuts in a single layer on the buttered pan.
• 8. Bake for 30 minutes in the preheated oven, turning nuts with spatula every 10 minutes, until outside is crisp and golden.
• 9. Cool, and store in an airtight container.

SWEDISH NUTS II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg whites until soft peaks begin to form. Add sugar, salt and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
• Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
• Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

SWEDISH NUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix sugar,flour,eggs,soda,pineapple,ø÷ juice in a mixing bowl.
• Add 1/2 cup nuts and pour into a 9-by-12-by-2-inch greased baking pan.
• Bake 40 minutes.
• For frosting, Mix brown sugar, butter,and cream cheese in a bowl.
• Spread on cake while cake is HOT.
• Sprinkle with nuts.

SWEDISH NUT BALLS

Steps:

• Preheat the oven to 325 degrees. In a bowl, cream together butter and 3/4 cup of the powdered sugar. Add the flour, vanilla and ground pecans. Stir to combine.
• Shape dough into balls, using a slightly rounded teaspoon for each. Place 2 inches apart on a parchment-lined cookie sheet. Bake until the edges turn gold, about 20 minutes.
• Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes. Just before serving, place the remaining cup of powdered sugar in a plastic bag. Add several cookies and shake gently to dust with sugar. Repeat with remaining cookies.

SWEDISH NUTS

Steps:

• Lightly brown nuts on 10 x 15 pan in 325 degree oven for 20 minutes.
• Beat egg whites stiff and add salt& sugar.
• Melt butter in pan in oven.
• Stir browned nuts into meringue mixture.
• Place nut mixture on buttered pan and bake at 325 for 30 minutes, stirring every 10 minutes.
• Ready when brown and no butter remains in pan.
• Let cool and enjoy!

SWEDISH NUTS

Steps:

• Preheat oven to 325°F.
• Beat egg whites until soft peaks begin to form. Add sugar, salt, and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
• Melt butter in a 9x13 baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
• Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks.

SWEDISH NUTS

Steps:

• Heat oven to 300°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix egg white and pecan halves until pecans are coated and sticky.
• In small bowl, mix sugar and cardamom; sprinkle over pecans. Stir until pecans are completely coated. Spread pecans in single layer in pan.
• Bake about 30 minutes or until toasted. Cool completely, or serve slightly warm. Store tightly covered up to 3 weeks.

SWEDISH NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla . Beat until smooth and pour into 9x13 inch baking pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
• For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.