Swedish Easter Biscuits

    40 minutes

    These Easter biscuits are delicious wafer-thin buttery treats. You could use preground almond meal but it makes all the difference if you grind your own.


    South Australia, Australia
    1 person made this

    Makes: 24 biscuits

    • 3/4 cup unblanched almonds
    • 1/2 cup white sugar
    • 120g butter, cubed
    • 2 tablespoons plain flour
    • 1/4 teaspoon salt
    • 2 tablespoons light cream

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 170 degrees C and lightly grease two baking trays.
    2. In a food processor process the almonds until very finely ground but not to a paste. Add half the sugar and whizz again to make sure they are evenly ground.
    3. Combine the almond mixture, remaining sugar, butter, flour, salt and cream in a saucepan and cook over medium heat until butter is melted and you have a smooth batter. Remove from heat.
    4. Drop batter by teaspoonfuls onto the baking sheets about 10cm apart. Bake 3-5 minutes or until just browning at the edges. Remove the baking sheet to a wire rack. When the biscuits are firm enough to lift, use a spatula to put the biscuits directly on the rack. Repeat with remaining batter.

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