There has been a lot of biscotti baked this past week. A LOT. Not all for me. Most of those cookies have been packaged and shipped across the country to (hopefully) delighted customers. But I am still looking at half a dozen containers holding what's left. As much as I love biscotti, I had it in my head that I really, really wanted to make something that hinted at Scandinavia. Whatever I made had to have cardamom.
I flipped through a couple of my Scandinavian and Danish cookbooks, I scrolled through the holiday baking list on the Sweet Paul website, and I did a little Googling. I wound up at the Cooking Light site, reading the recipe for Swedish Almond Cardamom Stars. They came together pretty easily and the almond and cardamom flavors shine through. The Cooking Light recipe calls for a glaze, but I opted for a sprinkling of confectioner's sugar instead.
So, here we are at another Christmas. Stay safe, eat well, enjoy the time with family and friends. I wish you all a wonderful holiday!
Swedish Almond and Cardamom Stars
From Cooking Light
Makes about 4 dozen or more
2 cups flour
1 cup confectioners sugar
1/2 tsp baking soda
1/2 tsp ground cardamom
1/4 tsp salt
1/4 cup almond paste, crumbled
1 tbsp butter, cut into small pieces
1/3 cup orange juice, fresh
3 tbsp vegetable oil
Pre-heat oven to 375 degrees. Mix the orange juice and oil together, set aside. In a large bowl, add flour, sugar, baking soda, cardamom, and salt. Whisk to combine. Add butter and almond paste, and with a pastry cutter, blend into flour mixture, creating a pebbly texture. Add half the orange juice and oil mix and continue blending to bring dough together. Scrape bowl as necessary. Add remaining liquid and mix to combine. You should have a dough that lifts easily away from surface of bowl.
Split dough into two equal sections. Lay down a large piece of plastic wrap and flatten dough into circle. Fold over plastic wrap and roll dough to 1/4 inch thickness. Repeat with second piece of dough. Chill both for about an hour.
Cut out cookies with star cutter (or whatever you like) and place about an inch apart on a parchment lined baking sheet. [I used a small star cookie cutter, about an inch and a half across.] Bake for 6-8 minutes until edges begin to turn golden brown. Cool on rack and sprinkle with powdered sugar.