Scandinavian Almond Cookies
ready in 13 h. 10 min.
- For the dough
- ⅔ cup honey
- 1 cup brown sugar (scant)
- 1.111 cups butter
- 1.333 cups chopped almonds
- 4 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon Cardamom powder
- ¼ teaspoon Mace
- ¼ teaspoon ground allspice
- 3 ½ ounces candied Lemon peel (chopped)
- 1 egg
- 1 teaspoon potatoes
Heat the honey, sugar and butter in a pan, stirring, until the sugar has dissolved. Remove from the heat, pour into a mixing bowl and leave to cool.
Add the almonds, flour, spices, lemon peel and egg to the butter mixture and knead thoroughly using the dough hook on a mixer.
Mix the potash with 2 tbsp cold water and add to the mixture. Continue kneading until the dough is glossy and comes away from the edge of the bowl. Add a little flour if necessary - the dough should be firm and capable of being shaped.
Cover the bowl and leave the dough in the refrigerator overnight.
The next day, heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
On a floured work surface, form the dough into a sausage (4 cm in diameter) and cut into slices 4 mm thick. Place these on the baking tray, well spaced apart from one another. Put an almond half in the centre of each biscuit and bake in the oven for around 15 minutes.
Remove from the oven and leave to cool completely before serving.