Swedish Almond Tusks (mandelskorpor)

Total Time: 1 hr 27 mins Preparation Time: 30 mins Cook Time: 57 mins

Ingredients

• 3 cups all-purpose flour, sifted
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 3/4 cup slivered almonds, lightly toasted

Recipe

• 1 in medium bowl, combine flour, cardamom, baking powder and salt; set aside.
• 2 in stand mixer fitted with paddle, mix butter and sugar on low speed until just combined.
• 3 beat on medium-high until fluffy, about 1 minute.
• 4 reduce to low; add vanilla.
• 5 add eggs one at a time until combined.
• 6 slowly add dry ingredients until combined.
• 7 stop machine and fold in nuts by hand.
• 8 cover dough with plastic wrap; let rest for 10 minutes.
• 9 line 12- by 18-inch baking sheet with parchment paper.
• 10 transfer dough onto lightly floured work surface and divide in two.
• 11 roll each portion into 14-inch log and transfer to prepared sheet. lightly flatten logs with hands to 2-1/2 inches wide.
• 12 bake on middle rack until golden at edges and firm in centre, about 25 minutes.
• 13 cool 15 minutes; transfer to cutting board.
• 14 with sharp serrated knife, cut into 3/4-inch thick pieces.
• 15 place on sheet cut side down.
• 16 bake on lower rack until bottoms are lightly golden, about 12 minutes.
• 17 flip cookies and bake on bottom rack until golden, about 10 minutes.
• 18 cool completely before storing in airtight container for up to one month.