Time 30m Yield 24 serving(s) Number Of Ingredients 7 Steps:
Beat together eggs and sugar and blend in melted butter. Gradually stir in sifted flour and baking powder. Mix well. Roll out thin on floured board and cut into narrow finger length strips. Place on lightly greased and floured cookie sheets. Brush with unbeaten egg white and dot with chopped almonds. Bake at 350 degrees for about 8-10 minutes.
Time 1h Yield 18 pieces Number Of Ingredients 7 Steps:
Preheat oven to 350. Spray pan with cooking spray/Pam and flour. Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter. Bake for 40-50 minutes. Edges must be golden brown. Cool in pan overnight before removing. Cake will break if removed too soon. Sprinkle with icing sugar.
Yield Makes about 6 dozen cookies Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Sift together flour, baking powder, and salt. Beat together butter, sugar, and extracts in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 3 minutes. Add egg and beat well. Add flour mixture and mix at low speed until just combined. Quarter dough and put 1 piece into cookie press. Holding press slightly above ungreased baking sheets, squeeze out dough to form cookies (follow manufacturer’s instructions), spacing them about 3 inches apart. Form more cookies with remaining dough in same manner. Bake cookies in batches in middle of oven until edges are golden, 10 to 15 minutes, then transfer with a metal spatula to racks to cool.
Time 40m Yield 2 dozen. Number Of Ingredients 6 Steps:
In a large bowl, beat the eggs and sugar until lemon-colored. Beat in butter and extract; gradually stir in the four and mix well. Spread into a greased 13x9-in. baking pan. , Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Sprinkle with confectioners’ sugar.
More about “norwegian almond sticks recipes”
Yield Makes 8 to 10 servings Number Of Ingredients 20 Steps:
For crust: Whisk flour, baking powder, cardamom, and salt in a medium bowl; set aside. Using an electric mixer, beat 1/2 cup butter and sugar in a medium bowl until pale and fluffy, about 3 minutes. Beat in egg yolk and milk. With mixer running on low speed, gradually add dry ingredients and beat just until thoroughly combined. Pat dough into a ball; break off one-quarter of dough. Form each piece into a ball. Flatten balls into disks. Cover separately and chill dough disks for at least 2 hours or overnight. For filling and assembly: Butter tart pan. Break larger dough disk into small pieces and scatter over bottom of tart pan. Using your fingertips, press dough onto bottom and up sides of pan. Use the flat bottom of a measuring cup to smooth the surface and trim the edges. Roll out smaller dough disk to about 1/8" thick. Using decorative cookie cutters, cut out shapes and place on a parchment paper-lined baking sheet. Cover and chill crust and cutouts for 1 hour. Preheat oven to 350°F. Pulse almonds, powdered sugar, cardamom, and nutmeg in a food processor until nuts are finely ground. Transfer dry ingredients to a large bowl. Using an electric mixer, beat egg whites and vanilla in a medium bowl until medium peaks form. Gently fold egg whites into dry ingredients. Whisk egg yolk and 2 teaspoons water in a small bowl to blend. Fill chilled crust with almond mixture; smooth top. Arrange cutouts on top and brush cutouts with egg wash. Bake tart until crust and cutouts are golden brown and filling is set, 30-35 minutes. Transfer to a wire rack; let cool. DO AHEAD: Tart can be made 2 days ahead. Store airtight at room temperature.
