These chewy Swedish Almond Paste Cookies are so easy to make! The best part? You taste the undeniable almond flavor, not the sugar overload in each cookie. Delicious!
In case you haven’t noticed, almond paste is used in many Swedish recipes.
So if you’ve got a chunk of homemade almond paste left from making almond tart or Swedish almond cake — then you are in the right place. 😉
Known locally as ‘mandelbiskvier,’ these classic Swedish sweets are traditionally served with blueberry soup.
But it’s also excellent with coffee or tea, especially when you just want some burst of sugar with your beverage.
I must warn you, though — one is never enough. 🙂
IF YOU WANT MORE IDEAS FOR SWEDISH DESSERTS OR FIKA, YOU WILL LIKE THESE POSTS!
Ingredients
- Almond paste – you can buy packaged ones or make your own almond paste. Either way, you should grate it before combining it with the egg white.
- Egg – medium-sized egg (63 to 73 grams), but you only need the egg white to bind the almond paste cookies.
Preparation
Start preparing Swedish almond cookies by preheating your oven to 180°C (350°F).
Grate the paste — note that it does not have to be grated finely (photo 1).
Add the egg white to the grated paste in a medium-sized bowl (photo 2).
Mix with a spatula or wooden spoon until there are no more lumps.
Use your hands on the last part to lightly knead and double-check the texture — not too wet.
Using your index finger, take about half a teaspoon of the almond cookie dough (photo 3).
Roll it into a ball using your palms (photo 4).
Place the almond ball on top of a tray lined with a baking sheet.
Push the top of the ball with your finger to flatten it a bit (photo 5).
Repeat until the dough is finished.
Keep some distance between the almond cookies when you arrange them on the baking tray (photo 6)
Place in the lower part of the oven for twelve to fifteen minutes or when they turn golden in color.
Remove from the oven and transfer them to a rack to cool.
Dust your Swedish almond cookies with powdered sugar, if desired, then serve.
Helpful tips
- I always use the big grooves on my box grater to coarsely grate my homemade almond paste.
- If it’s easier for you to grate the paste while it’s still chilled, go ahead. But wait a bit for it to be at room temperature before adding the egg white.
- Feel free to adjust the size of the almond cookies as you like; just adjust the cooking time accordingly.
How to store these Swedish almond cookies?
It would be best to store them in an airtight jar or container.
Remember that they are chewy cookies, so they will turn hard quickly when not stored properly.
Easy-peasy right? Give these Swedish almond cookies a try, then! 🙂
Swedish Almond Paste Cookies
Equipment
Ingredients
- 275 grams almond paste (or 2 & 1/2 cups when grated)
- 1 medium egg white
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Grate the paste and transfer it to a mixing bowl.
- Add the egg white and combine with a spatula or wooden spoon until there are no more lumps.
- Use your hands to knead lightly and double-check the texture — not too wet.
- Using your index finger, take about 1/2-teaspoon of the almond cookie dough.
- Roll it into a ball using your palms and place it on the prepared baking tray.
- Push the top of the ball with your finger to flatten it a bit.
- Repeat until the dough is finished.
- Keep some distance between the almond paste cookies when you arrange them on the tray.
- Place in the lower part of the oven for 12 to 15 minutes or when they turn golden.
- Remove from the oven and transfer them to a rack to cool.
- Dust your Swedish almond paste cookies with powdered sugar, if preferred, then serve.
Notes
- Cook’s Tip #1: For reference, I always use the big grooves on my box grater to grate the paste coarsely.
- Cook’s Tip #2: If it’s easier for you to grate the paste while it’s still chilled, go ahead. But wait a bit for it to be at room temperature before combining the egg white.
- Cook’s Tip#3: You can adjust the size of the almond paste cookies as you like; adjust the cooking time accordingly.
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