Swedish Almond Tusks (Mandelskorpor)

1. 1

   In medium bowl, combine flour, cardamom, baking powder and salt; set aside.

2. 2

   In stand mixer fitted with paddle, mix butter and sugar on low speed until just combined.

3. 3

   Beat on medium-high until fluffy, about 1 minute.

4. 4

   Reduce to low; add vanilla.

5. 5

   Add eggs one at a time until combined.

6. 6

   Slowly add dry ingredients until combined.

7. 7

   Stop machine and fold in nuts by hand.

8. 8

   Cover dough with plastic wrap; let rest for 10 minutes.

9. 9

   Line 12- by 18-inch baking sheet with parchment paper.

10. 10

    Transfer dough onto lightly floured work surface and divide in two.

11. 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. 12

    Bake on middle rack until golden at edges and firm in centre, about 25 minutes.

13. 13

    Cool 15 minutes; transfer to cutting board.

14. 14

    With sharp serrated knife, cut into 3/4-inch thick pieces.

15. 15

    Place on sheet cut side down.

16. 16

    Bake on lower rack until bottoms are lightly golden, about 12 minutes.

17. 17

    Flip cookies and bake on bottom rack until golden, about 10 minutes.

18. 18

    Cool completely before storing in airtight container for up to one month.

* Per serving · 4 servings · Values may vary.

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