SCANDINAVIAN ALMOND BREAD
This is a really good, moist cake made in a loaf pan. You can put shredded almonds in the bottom of the pan before you pour the mixture into pan.
Provided by SS
Categories World Cuisine Recipes European Scandinavian
Time 2h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
- Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
- Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 31.2 g, Cholesterol 53.9 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 8.1 g, Sodium 85.9 mg, Sugar 20.9 g
SCANDINAVIAN ALMOND CAKE
I got this recipe when I bought a cool looking pan. It's meant to go in there, but would work just as well in a loaf pan. This cake is very almondy and moist!
Provided by haloifgas
Categories Dessert
Time 1h
Yield 18 pieces
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Spray pan with cooking spray/Pam and flour.
- Beat sugar, egg, extract, and milk well. Add flour and baking powder. Add butter.
- Bake for 40-50 minutes. Edges must be golden brown.
- Cool in pan overnight before removing. Cake will break if removed too soon.
- Sprinkle with icing sugar.
Nutrition Facts : Calories 141.4, Fat 5.8, SaturatedFat 3.5, Cholesterol 25.2, Sodium 63.8, Carbohydrate 21, Fiber 0.2, Sugar 13.9, Protein 1.6
DANISH PASTRY BRAID
When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.
Provided by Beatrice Ojankangas
Categories Pastry Dessert Christmas Almond
Yield Makes 2 filled braids
Number Of Ingredients 26
Steps:
- Quick Method Danish Pastry:
- Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
- In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
- Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
- Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
- Wrap and chill the dough 30 minutes or as long as overnight.
- To make the Danish Pastry Braid:
- Cover two baking sheets with parchment paper or lightly grease and flour them.
- Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
- To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
- Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
- Preheat the oven to 400ºF.
- Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
- To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
- Bake about 15 minutes or until golden.
- Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.
SCANDINAVIAN ALMOND BARS
This has become a family favorite every year! If I don't make it my whole family teases me. I am sure that your family will love it too!
Provided by Katra Diesel
Categories Bar Cookie
Time 27m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Stir together flour, baking powder and salt.
- In a large bowl beat margarine or butter till softened.
- Add sugar and beat till fluffy.
- Add egg and the 1/2 teaspoon of almond extract and beat well.
- Add the flour mixture and beat till well mixed.
- Divide the dough into fourths, form each portion into a 12 inch roll.
- Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet.
- Flatten each roll till it is about 3 inches wide.
- Repeat with the remaining rolls.
- Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
- Bake in a 325° oven for 12-14 minutes or till edges are lightly brown.
- While still warm, cut crosswise on the diagonal into 1 inch strips.
- Cool completely on a wire rack.
- Stir together the powdered sugar, the almond extract and enough of the 3-4 teaspoons of milk to make a drizzling consistency.
- Drizzle over the cool bars.
Nutrition Facts : Calories 58.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 3.9, Sodium 40.2, Carbohydrate 10.4, Fiber 0.2, Sugar 6.7, Protein 0.8
SCANDINAVIAN ALMOND BREAD
Make and share this Scandinavian Almond Bread recipe from Food.com.
Provided by Kiki Erickson
Categories Breads
Time 55m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Beat sugar, egg, extract, and milk, add flour and baking powder, finally add margarine.
- Pour into bundt cake pan sprayed with cooking spray (or specialized Scandinavian cake pan).
- Bake at 350 degrees for 40-50 minutes.
- Edges must be golden brown.
- Cool in pan before removing.
- Bread will break if removed too soon.
- Sprinkle with confectionary sugar.
- Cool cake in pan before removing as it can break apart.
- Variation: before pouring batter into pan, sprinkle sliced almonds on the bottom.
SCANDINAVIAN ALMOND CAKE
Light, but rich too! Bake in a loaf pan--this cake is an easy one for a tea or shower, but also so good for your own coffee break!
Provided by AlaskaStephanie
Categories Breads
Time 55m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Beat sugar, egg, extract, and milk together.
- In a separate bowl, combine the flour and baking powder.
- Combine the two mixtures and add melted butter.
- Mix well.
- Grease loaf pan and sprinkle with sliced almonds. Pour in batter.
- Bake at 350 degrees for 40 to 50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon!
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 446.7, Fat 19.4, SaturatedFat 10.8, Cholesterol 79.7, Sodium 164.8, Carbohydrate 63.9, Fiber 1.2, Sugar 42.1, Protein 5.6
SCANDINAVIAN ALMOND BREAD
This is a really good, moist cake made in a loaf pan. You can put shredded almonds in the bottom of the pan before you pour the mixture into pan.
Provided by SS
Categories Scandinavian Recipes
Time 2h25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray.
- Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool.
- Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 249.1 calories, Carbohydrate 31.2 g, Cholesterol 53.9 mg, Fat 13.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 8.1 g, Sodium 85.9 mg, Sugar 20.9 g
SWEDISH ALMOND RUSK (MANDEL SKORPER)
Categories Bread Cookies Mixer Nut Dessert Bake Almond Spice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Sift together flour, cardamom, baking powder, salt, and baking soda.
- Beat together butter, sugar, and extract with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture at low speed just until combined, then stir in almonds.
- Form dough into 4 (11- by 2-inch) logs and place 2 inches apart on an ungreased large baking sheet.
- Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet 5 minutes, then transfer to a cutting board and cut logs diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion.
- Reduce temperature to 300°F.
- Arrange rusks, cut sides down, on baking sheets and bake in batches in middle of oven until golden, about 18 minutes. Transfer to a rack to cool.
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