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Mandelkubb - Swedish Almond Biscuit
Mandelkubb is a traditional Swedish large biscuit, or cookie, with a bittersweet almond flavour. Underneath the crispy outside, topped with pearl sugar, hides a soft cake interior. Mandelkubb served with a cup of coffee or a glass of cold fruit cordial is simply delicious.
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INGREDIENTS: Makes 15 - 20 biscuits
100 g butter, room temperature
150 ml granulated sugar
1 egg
8 - 10 drops of bitter almond extract (important: do not use more bitter almond extract than stated in the recipe, the taste will be too strong and unpleasant to eat)
100 g butter, room temperature
150 ml granulated sugar
1 egg
8 - 10 drops of bitter almond extract (important: do not use more bitter almond extract than stated in the recipe, the taste will be too strong and unpleasant to eat)
200 ml sour cream (gräddfil) or sour milk (filmjölk)
550 ml wheat flour
2 tsp ammonium carbonate (hjorthonssalt)
Pearl sugar, for topping
550 ml wheat flour
2 tsp ammonium carbonate (hjorthonssalt)
Pearl sugar, for topping
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HOW TO:
Preheat the oven to 200 C (gas mark 6)
Stir together the butter and sugar. Add the egg, sour cream and bitter almond bitter almond extract. Important: do not use more bitter almond bitter almond extract than stated in the recipe, the taste will be too strong and unpleasant to eat.
Place baking paper on a baking tray. Using two tablespoons, place 15 - 20 large dollops of biscuit mix the onto the baking paper.
Sprinkle with pearl sugar and bake in the middle of the oven for 12-15 minutes until they the biscuits are nicely coloured.
Take the biscuits off the baking sheet and leave to cook on a wire rack.
Preheat the oven to 200 C (gas mark 6)
Stir together the butter and sugar. Add the egg, sour cream and bitter almond bitter almond extract. Important: do not use more bitter almond bitter almond extract than stated in the recipe, the taste will be too strong and unpleasant to eat.
In and separate bowl: mix the ammonium carbonate with the flour. Then add it to the wet mix. Work it into a smooth and quite wet dough.
Place baking paper on a baking tray. Using two tablespoons, place 15 - 20 large dollops of biscuit mix the onto the baking paper.
Sprinkle with pearl sugar and bake in the middle of the oven for 12-15 minutes until they the biscuits are nicely coloured.
Take the biscuits off the baking sheet and leave to cook on a wire rack.
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