Looking for some slightly different tea biscuits? Give Swedish Hazelnut & Cardamom Cookies a try for your next coffee break or snack. Serve it with your favorite coffee, tea, or a tall glass of milk!
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Coffee shops and bakeries in Sweden normally do not have tons of cookies. Their sweet selections are mostly buns, pastries, or cakes.
Cookies in Stockholm (or tea biscuits) are mostly sold in supermarkets, in packages. I do not mind buying them in packs, but if making them is this EASY, why bother buying them?
Ingredients
- Cardamom – you can use cardamom powder, but I strongly suggest you go for cardamom seeds instead.
The aroma and flavor from the powder are not as intense as when you ground the seeds yourself. You can use mortar and pestle to ground them if you don’t have a food processor or blender.
Trust me; it makes a HUGE difference.
- Hazelnut flour – some cities sell hazelnut flour. I found out when we were living in Frankfurt; both almond flour and hazelnut flour are readily available in supermarkets.
That is not the case in Stockholm, though. So, I just ground them myself with a food processor.
There is no need to remove the skins either. It adds depth to the overall flavor of the cardamom cookies.
Instructions
Start by preheating the oven to 180°C (350°F).
Ground hazelnuts using a food processor or blender (photo 1).
Ground cardamom seeds using a food processor or mortar and pestle.
In a medium bowl, combine butter and sugar (photo 2).
Mix with a spatula or wooden spoon, add flour, baking powder, ground hazelnut, and ground cardamom (photo 3).
Use your hands to mix until a dough is formed (photo 4).
Place dough between two baking sheets and use a rolling pin to flatten the dough (photo 5).
Rotate the baking sheets to make it easier to roll the entire dough into the desired size.
Once the dough is about 32 cm x 25 in size, peel off the dough’s top baking sheet (photo 6).
Cut the cookies into the desired size. I use a medium-sized cookie cutter for this recipe – about 5 & 1/2 cm diameter (photo 7).
Place the cardamom cookies on a baking tray lined with a baking sheet (photo 8).
Place the baking tray in the preheated oven for twelve to fifteen minutes, or until the cookies started getting darker on top.
Remove from the oven and set aside to cool.
Serve; sprinkle with more ground cardamom (if desired).
Helpful tips
- You can cut the cardamom cookies into different sizes if you want. Just keep a close look at them because smaller ones will need a shorter cooking time, and so on.
- Make sure the butter is at room temperature. If it’s not, and you already started on the recipe, just keep mixing with your hands (instead of a spatula or wooden spoon). The warmth of your hand will help in softening the butter in the dough.
- Do not skip the baking sheet on top of the dough when rolling. Even if you try to dust your rolling pin with flour, it will still stick to the dough. The baking sheet also makes it easier for you to rotate the dough while rolling it.
So, what are you waiting for? Try these cardamom cookies for your next coffee-break, and let me know what you think in the comment section below!
If you want more ideas for cookies, then jump straight to my cookies collection!
Swedish Hazelnut & Cardamom Cookies
Equipment
- Mixing Bowls
- Rubber Spatula
Ingredients
- 150 grams butter (about 2/3 cups), room temperature
- 1/4 cup sugar
- 1/2 cup hazelnuts
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cardamom seeds
Instructions
- Preheat oven to 180-degrees C (350-degrees F).
Prepare Cookie Mix:
- Ground hazelnuts using a food processor or blender, then ground cardamom seeds using a food processor or mortar and pestle.
- Using a medium bowl, combine butter and sugar, and mix until properly combined.
- Add flour, baking powder, ground hazelnut, and ground cardamom, then mix. It is better to use your hands for mixing at this point until a dough is formed.
Cutting and Baking Cardamom Cookies:
- Place dough between two baking sheets and use a rolling pin to flatten the dough.
- Rotate the baking sheets to make it easier to roll the entire dough into the desired size.
- Once the dough is about 32 cm x 25 in size, peel off the dough's top baking sheet.
- Cut the cookies into the desired size. For this recipe, I use a medium-sized cookie cutter (about 5 & 1/2 cm diameter).
- Place the cookies on a baking tray lined with a baking sheet.
- Place the baking tray in the preheated oven for 12 to 15 minutes, or until the cookies started getting darker on top.
- Remove from the oven and set aside to cool.
- Serve with sprinkled ground cardamom (if preferred).
Notes
- This recipe yields about 20 cardamom cookies using a 5 & 1/2 cm diameter cookie cutter. You can cut the cookies into your desired size and adjust the baking time accordingly.
- Always use room temperature butter.
- If possible, use cardamom seeds instead of cardamom powder. It makes a big difference in the flavor and aroma of the cookies.
- Do not forget to use two baking sheets when rolling the dough. This trick makes the rolling of the dough easier and less messy.
Danielle says
I love cardamom in cookies – it just adds so much flavour. These look like the perfect little treat.
Bintu | Recipes From A Pantry says
These cookies look delicious – I love the idea of cardamom in cookies, it really gives them that extra something.
Helen of Fuss Free Flavours says
Hazelnut and cardamon sound like a perfect combination of flavours and would go so well with a decent coffee. This is a great recipe, homemade cookies have got to be so much better than shop bought, and you get to smell them as they bake. Perfection.
Jacqueline Meldrum says
OMG I am in love with these and I haven’t even tried them. I love the little speckles. So cool!
anna says
Cardamom is one of my favourite spices ever, so I’m definitely trying this one out! They look fantastic!
Honey says
These look gorgeous. I would like to try your recipe chef. Could you please advice on the measurement? Is 1 cup flour equal to 115 gms weight.?
Glynis Scott says
Thank you for sharing your recipe. I made them and it is delish. Will definitely make another batch soon. Yum, yum
Neriz says
Thanks Glynis! I’m glad you liked it 🙂
Alice says
These cookies taste really good, but are over delicate. They were almost impossible to cut and move off the original parchment. I managed to make them movable by freezing the dough, but the cookies just cracked when they were baked. I’m not sure what I did wrong – Perhaps I didn’t add enough flour for my circumstance.
Neriz says
Oj, I am sorry to hear that Alice.
Perhaps it was too thin…? I remember we tried it once on a friend’s house, it was extremely hot in that place, and rolling it was a bit of a challenge. I had to make sure the cookie dough (after cutting) stayed intact.
Jane says
These cookies look and sound wonderful as I love cardamom. Is it possible to print the recipe? Thanks!
Neriz says
Ooops! I must have removed it accidentally. I now updated the settings. 🙂
Thanks so much for bringing it to my attention Jane – enjoy the cookies!
Biz says
I added a little orange zest to these last year when I made them for Christmas time, which I think put them over the top. Absolutely incredible. I love how buttery and flavorful they are. Everyone has requested I make them again, and I even plan on shipping some to a good friend. Simple and delicate, yet indulgent. PERFECT with coffee or tea in front of the Christmas tree (or anytime!). Thank you for this lovely recipe!
Neriz says
Thank you for your feedback Biz, glad you enjoyed them! I’m about to start preparing a batch now too. 🙂