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!
(*This post contains some affiliate links)
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?
- 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.
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).
- 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
- 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
- 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).
- 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.