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Reviews for: Photos of Scandinavian Almond Bars
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1 of 97
This is a great recipe! I've been to two cookie parties in the past week and these cookies were a huge hit. I use the following ways to cut down on clean-up. I use parchment paper, a rolling pin, a pizza cutter and a 3x5 index card.
Wrap a piece of parchment paper around the log. Roll flat with the rolling pin. A 3x5 index card makes a nice tool for measuring width. Sprinkle almonds onto dough, press down into dough with parchemnt paper. Bake on parchement paper and voila! no clean-up. TEN minutes after removing from oven, use pizza cutter to cut strips into diagonals. Use a good quality ziplock bag to ice cookies. Put icing in bag, press out air, close and cut a TEENY hole in one corner. Again, no clean-up!
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(60)
Wonderful! These were not only amazing to eat, but they also smelled terrific. I doubled the almond extract (I LOVE the smell/taste of almonds...so if you're a big almond fan, I recommend this) and ended up adding an extra egg because my dough wasn't moist enough. This gave the cookies an even lighter consistancy and REALLY made them melt in your mouth. I will be making these again soon...thanks for the recipie!
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(60)
These were so easy, and SO good. They were a hit at my brother's birthday party and disappeared pretty quickly. I used 3/4 cup of Trader Joe's Almond Meal in place of 3/4 cup the flour to give it more of an almond flavor. I also doubled the amount of almond extract in the cookies and in the icing. Mmmm almondy!
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(30)
I found this recipe a while back in a cookbook and made it as part of my Christmas baking. Everybody always raved about it. This year I had moved and packed away my recipes so I couldn't make it. Fortunately I found this recipe again and can make it for next year (if I still haven't unpacked my other recipes!). Thanks Marji for providing this great cookie recipe!
Helpful
(12)
These are very popular bars with friends as well as at a bake table for sale. Instead of icing before baking I use an egg wash on the flattened logs then sprinkle chopped almonds and Swedish Pearl Sugar.. they are pretty and less messy to store.
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(11)
I'm afraid I'm going to be the odd ball here but I found these to be a bit boring even after glazing them. Plus you have to eat them the first day or so because the get stale VERY FAST! Wouldn't bother with them again. Sorry
Helpful
(11)
excellent recipe. i added more almond extract as well (doubled). i also divided almonds used half as written in recipe then made sugared almonds by mixing almonds and a tablespoon of sugar in pan on stove (medium high heat) until sugar melted coating the almonds then spread on wax paper to cool. after glazing cookies i sprinkled the coated almolds on top of glaze.
Helpful
(10)
Thanks Marji. This is a great recipe. My only change was to up the almond extract by 1/4 tsp. in both the dough and the icing (because I really like a pronounced almond flavor) & since I didn't have slivered almonds I used crushed toasted unblanched almonds.
Helpful
(10)
Marji THANK YOU! You have brought a very happy memory to life and if my Norwegian grandmother (who died 30 years ago today not realizing her dream of making me a baker) were alive she'd be doing handstands (at the ripe age of 115). I finally made some MARVELOUS cookies (so marvelous that I forgot to make the icing!)! The icing on the cake (no pun intended) is that they were a staple of our Norwegian family and just the very first recipe that my grandmother tried to teach me. Thank you for the melt-in-your-mouth. almost marzipan recipe. This will become a regular in our household (even without the nuts which hubby can't eat -- I made half with and half without almonds). An added plus is that my Canadian-Irish hubby said that they were "sex in a cookie". I had to put them away so that there would be some left for tomorrow. Mange takk Marji!
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(10)