Scandinavian Almond Cookies

 

I've had this recipe, handwritten on a 3 x 5 card just the way we used to do, for a long time. I made it again recently and was so pleased with the texture and taste that I think I will make another batch soon. Crisp on the outside and chewy inside with a pronounced almond taste, they disappeared quickly. 

1 1/2 cups flour

2 teaspoons baking powder

1/2 cup butter

1 cup granulated sugar

1 egg

1/2 teaspoon pure almond extract

milk

1/2 cup sliced almonds, coarsely chopped

Stir together the flour and baking powder. Set aside. 

Beat butter until creamy, add sugar and beat well, then add egg and extract. 

Stir in the flour.

Divide the dough into 4 equal portions. Form each portion into a 12 inch long roll. Place two rolls 4 - 5 inches apart on an ungreased baking sheet (I line my baking sheet with parchment paper). Flatten each roll to about 1 1/2 inches - they will spread out quite a bit as they bake. 

Brush with milk. Sprinkle with almonds. Bake at 325 F for 12-15 minutes or until lightly browned. 

Slide the rolls onto a cutting board (using parchment paper makes this very easy). While warm and soft, cut crosswise into 1 1/2 inch strips. Transfer to wire rack and cool. Makes about 36 cookies.

Drizzle with almond icing.

1 cup icing sugar

1/4 teaspoon almond extract

3-4 teaspoons milk

Stir together until creamy and soft. 

The cookies keep well at room temperature for a week or more, and can easily be frozen for longer storage. 

Creamy Eggs

 

When we have guests for breakfast, I try to make as much ahead as possible because getting up really early to prepare breakfast is not something I enjoy. This egg dish is one I've made for years. It's easy to put together and easy to adapt. One could add cubed ham, or fried mushrooms to the eggs. Or sausage, or cooked vegetables like broccoli or red peppers. It's also very good plain. Creamy eggs covered with buttered crumbs and some cheese are just so good. 

Creamy Eggs (to feed 4-5 people)

Step One: the eggs

8 eggs, cracked into a bowl and lightly whisked with 2 Tablespoons of water

1 Tablespoon butter

Melt the butter over medium low heat in a frying pan. Tip in the eggs and gently cook them, lifting and stirring occasionally. I once read that according to Julia Child, slowly scrambling eggs is the key to a soft and delicious result.

Season with salt and pepper. You could also add herbs of your choice - minced chives, oregano, parsley. 

Cook the eggs until barely done. You want them to be very soft and moist. Once cooked, place them into an appropriately-sized baking dish. For this amount I've used a 9 inch quiche pan.

Step Two: the sauce

2 Tablespoons butter

2 Tablespoons flour

1 cup milk

1/2 - 1 cup grated cheese of your choice (I used Cheddar)

Melt the butter and add the flour. Stir and cook for a minute or two. Whisk in the milk and continue whisking until the sauce thickens and boils. Add the cheese and stir until melted. Season with salt to taste.

Pour the sauce over the eggs in the baking dish.

Step Three: the topping

1/2 - 1 cup coarse dried bread crumbs

2-4 Tablespoons butter, melted

1/2 - 1 cup grated cheese of your choice

Combine all the ingredients and sprinkle over the eggs and sauce.

At this point, you can cover the dish and refrigerate it over night, or bake it now.

Bake at 350 degree for 20-30 minutes, until bubbly on the edges and hot throughout.