Sandra Kehoe

Basketmaker & Willow Artist

My cookie friend

Our old kitchen was attached to our living room by a single entrance way, with a perfect cutout for spying. A dream for a mother with two toddlers.

Our new kitchen, is separated from the kids play room.  A newly discovered dream, because toddlers tend to turn into independent kindergarteners, much to our happy disappointment. 

But it also means I have a little friend who likes to sneak around corners, and peek into large stainless steal bowls.  A bear or two in tow, and a desire for anything of the cookie variety.   

I've been holding onto this recipe for years.  Pulled from a magazine, lovingly chosen and placed in my care by a family member.  At least from what I remember.  The pages are discolored.  The title "Made with Love (and a Lot of Butter)."  

The recipe is for mandel kakor.  A type of Swedish almond biscotti with the traditional pearl sugar.  Grab the good butter for this one.  I always have my stash of Bobolink butter just for special cookies like these.   They also take a HUGE amount of almond extract, but don't worry it is not overpowering.  So stock up on the extract, or run to the store real quick. Because these cookies are definitely worth having alongside your morning cuppa, or in my case, a goats milk cappuccino.

Mandel Kakor (Swedish Almond Butter Cookies)

recipe found in a old article from Relish magazine

1 cup (8oz) unsalted butter, room temp
1 cup granulated sugar
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 oz almond extract
3 tablespoons heavy cream
1 egg, beaten
Swedish Pearl Sugar*

Preheat oven to 350F

Combine the butter and sugar in a mixing bowl with paddle attachment. Beat until light. Add flour, baking powder and salt. Beat well. Add almond extract and heavy cream and continue to mix until the dough comes together.

Transfer dough to counter top and work it into one large ball. Cut into 4 pices and shape each into a 4 inch flat disk. Refrigerate for 10 minutes.

Place dough rounds on a baking sheet lined with parchment paper. Brush the tops with the beaten egg, and sprink on the pearl sugar. Bake 20 minutes. Remove from oven and let cool slighly. Decrease oven temp to 300F.

Cut each round into 10 slices, then cut each slice in half. Separate slightly and return to the oven to bake for another 20-30 minutes. Makes about 70 cookies.