Swedish Almond Dream Cookies
Experience the melt-in-your-mouth decadence of our Swedish Almond Dream Cookies, a traditional Scandinavian treat deeply rooted in family heritage. Initiated into the art of baking by my Swedish Grandmother over 50 years ago, I've perfected these delightful cookies, which boast an irresistible almond essence accented by the rich aroma of browned butter. While they require a bit of patience and care—a journey into the slow and deliberate art of pastry making—the end result is well worth the effort. Known to be a favorite at holiday gatherings, these cookies are the first to vanish from any dessert tray, leaving only warm memories and satisfied smiles.
24
Servings
N/A
Calories
8
Ingredients
Ingredients
Butter
1 cup (Browned)
Sugar
3/4 cup (Granulated)
Baking Powder
1 teaspoon (None)
Vanilla Extract
1 1/2 teaspoons (Liquid)
Almond Extract
1/2 teaspoon (Liquid)
Cardamom
1 teaspoon (Ground)
All-Purpose Flour
2 cups (Sifted)
Whole Almonds
24 (Skin removed)
Instructions
1
Preheat the oven to 350°F (175°C).
2
Place 1 cup of butter in a large, heavy skillet and cook over medium-low heat without stirring, approximately 15 minutes, until the butter reaches a light tan color. This is essential as the browned butter provides an unmatched depth of flavor. Once browned, remove from heat and allow it to cool in a refrigerator or covered back porch for 10-15 minutes until it solidifies.
3
Gently break up the solidified brown butter using a wooden spoon or spatula into smaller pieces.
4
In a large mixing bowl, combine 3/4 cup sugar, 2 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon cardamom, ensuring everything is well mixed.
5
Add the broken pieces of browned butter to the dry ingredients and incorporate using a pastry blender until a crumbly texture forms.
6
Stir in the 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Note: The dough will be very granular initially, but as you scoop and roll it in your hands, the warmth will enable the mixture to meld together and form a smooth dough.
7
Shape dough by rolling portions into 1-inch balls, making sure the dough holds together well. Place each ball about 1 inch apart on a parchment-lined baking sheet.
8
Press one whole, skin-removed almond onto the top of each cookie ball.
9
Bake in the preheated oven for 12-15 minutes until the cookies are lightly golden brown around the edges.
10
Once baked, carefully slide the parchment paper with cookies onto a flat surface to cool completely. It is crucial to allow them to cool for at least an hour to ensure they set properly before removing them from the parchment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Swedish Almond Dream Cookies?
Swedish Almond Dream Cookies are a traditional Scandinavian treat known for their melt-in-your-mouth texture and rich almond essence.
How do I brown the butter for this recipe?
Place one cup of butter in a large skillet over medium-low heat for about 15 minutes without stirring until it reaches a light tan color.
Why is browning the butter necessary?
Browning the butter provides an unmatched depth of flavor and a rich aroma essential to the cookie's profile.
How long should I let the browned butter solidify?
Once browned, let the butter cool in a refrigerator or a cool area for 10 to 15 minutes until it is solid.
What should I do after the browned butter solidifies?
Gently break the solidified butter into smaller pieces using a wooden spoon or spatula.
What are the dry ingredients in this cookie recipe?
The dry ingredients include sugar, all-purpose flour, baking powder, and ground cardamom.
How do I incorporate the butter into the dry ingredients?
Add the broken pieces of browned butter to the dry mixture and use a pastry blender until a crumbly texture forms.
Why does the dough feel granular?
The dough is naturally granular initially, but the warmth of your hands while rolling will help it meld into a smooth dough.
What extracts are used for flavoring?
The recipe calls for one and a half teaspoons of vanilla extract and half a teaspoon of almond extract.
What size should I make the cookie dough balls?
Shape the dough into balls approximately 1 inch in diameter.
How far apart should the cookies be placed on the baking sheet?
Place each dough ball about 1 inch apart on a parchment-lined baking sheet.
What goes on top of each cookie?
Press one whole, skin-removed almond onto the top of each cookie ball before baking.
What is the required oven temperature?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long do Swedish Almond Dream Cookies bake?
Bake the cookies for 12 to 15 minutes until they are lightly golden brown around the edges.
How long do the cookies need to cool?
It is crucial to allow the cookies to cool completely for at least one hour to ensure they set properly.
Can I remove the cookies from the parchment paper immediately?
No, you should slide the parchment paper onto a flat surface and wait until they are fully cooled to prevent breaking.
How many cookies does this recipe yield?
This recipe makes approximately 24 cookies.
Is cardamom a necessary ingredient?
Yes, cardamom provides a traditional Scandinavian flavor profile that complements the almond and butter.
What type of flour is best for this recipe?
The recipe specifies using sifted all-purpose flour.
Do I need to peel the almonds?
Yes, the recipe requires whole almonds with the skin removed for the topping.
What is the origin of this recipe?
This is a heritage recipe passed down from a Swedish grandmother over 50 years ago.
Are these cookies suitable for holiday gatherings?
Yes, they are described as a holiday favorite that is usually the first to vanish from dessert trays.
Should I stir the butter while it is browning?
No, the instructions specify cooking the butter without stirring to achieve the correct color and flavor.
What tool is best for mixing the butter and flour?
A pastry blender is recommended to achieve the proper crumbly texture.
What is the texture of the finished cookie?
The cookies have a delicate, melt-in-your-mouth decadence.
Can I use granulated sugar?
Yes, the recipe uses 3/4 cup of granulated sugar.
What happens if I don't let the butter solidify?
The butter must be solidified and then broken up to ensure the dough reaches the correct crumbly consistency.
How do I know when the cookies are done?
They are finished when the edges are lightly golden brown.
Is the dough supposed to be smooth right away?
No, it will be very granular at first and only becomes smooth as you roll it in your hands.
What kind of baking sheet should I use?
A parchment-lined baking sheet is recommended for easy removal and proper setting.