SWEDISH BISCOTTI
This recipe comes from my husband's grandmother. In Swedish it is called Svenska Mandel Skorpar or Swedish Toast. It resembles biscotti but has cardamon in it not chocolate nor anise. It is wonderful with tea and keeps well if stored in a dry container. The best flavor of cardamon is fresh--remove the outside pod, put the seeds into a plastic ziplock bag, put the sealed bag on cement floor, and pound with a hammer and you have ground cardamon. This is the method my MIL taught me:) The original recipe says "a pinch of salt and soda" so that is why I have it here that way:) In Step 5 you are supposed to use sugar lumps but not even sure if they sell that anymore. Swedes use to drink a LOT of coffee and FIL loved his with lots of sugar. BTW, this is the small batch size. LOL!
Provided by WiGal
Categories Dessert
Time 1h5m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In large bowl cream sugar and butter; add both eggs.
- Add in flour, sour cream, baking powder, "a pinch of salt", "a pinch of baking soda", the almonds, and the ground cardamon.
- Roll into 4 long narrow rolls.
- Brush tops with egg white and sprinkle with sugar (coarse if you have it is best, but use what you have).
- Use 2 cookie sheets, put 2 rolls on each cookie sheet b/c you need space later.
- Bake at 350 degrees for 25 minutes or until golden.
- Raise temperature of oven to 400 degrees.
- Cut into thin slices.
- Put back onto cookie sheets to toast.
- Bake 10 minutes, then flip to other side and bake about 5 minutes.
- You want it to be a light brown.
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Feledensia Chaula
[email protected]I'm new to baking. Are there any tips you can give me for making these biscotti?
Jawadali Khan
[email protected]This recipe seems to have a lot of sugar. Is there a way to reduce the amount of sugar without sacrificing the flavor?
Zaini Khan
[email protected]I'm allergic to nuts. Can I substitute another ingredient for the almonds?
Nawab Nawab Baloch
[email protected]I'm not a big fan of anise, but I'm willing to try this recipe because it looks so good.
Imran Bijoro
[email protected]I love Swedish biscotti! This recipe looks easy to follow. I'll have to give it a try.
Awa Jama
[email protected]This recipe sounds delicious. I'm going to make it this weekend.
Angel Angel
[email protected]I can't wait to try this recipe!
Melani Talvik
[email protected]Thanks for sharing this recipe!
Luyima Reaghan
[email protected]This recipe is a keeper!
Amara Jahanzaib
[email protected]I'll definitely be making these again.
John vison Shrestha
[email protected]Delicious!
Umar Fomba Swaray
[email protected]These biscotti were easy to make and they turned out great! I especially liked the crunchy texture.
jennifer poole
[email protected]I found the anise flavor to be a bit overpowering. I think I would have preferred a more subtle flavor.
Tayyba Rashid
[email protected]These biscotti were a bit too hard for my liking, but the flavor was good. I might try baking them for a shorter amount of time next time.
Chevelle Jones
[email protected]I was pleasantly surprised by how well these turned out. They're crispy, flavorful, and have just the right amount of sweetness. I'll definitely be making these again!
Keran Thapa
[email protected]These biscotti are the perfect combination of crunchy and chewy. I also love the subtle sweetness from the anise extract.
Shebaz Baloch
[email protected]I love that this recipe uses anise extract. It gives the biscotti a really unique and flavorful taste.
Red Notch
[email protected]These were so easy to make and they taste just like the ones I get from my favorite bakery! I'll definitely be making these again.
Sudip Bohara
[email protected]I've never tried Swedish biscotti before, but these were delicious! I loved the unique flavor and the biscotti were the perfect texture - crunchy on the outside and soft on the inside.
Daniel Medina
[email protected]These Swedish biscotti turned out amazing! The anise flavor is subtle and pairs perfectly with the crunchy texture. They were a hit at my party!