Finnish Cakes

Ingredients

• ¾ cup lightly salted butter, softened
• ¼ cup plus 1 tablespoon sugar
• 1 teaspoon almond extract
• 2 cups sifted flour
• ⅓ cup finely chopped blanched almonds
• 1 egg white, lightly beaten

• Nutritional Information

  • Nutritional analysis per serving (36 servings)

    71 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 10 milligrams cholesterol; 32 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 36 cookies

Preparation

1. Preheat the oven to 350 degrees. Cream together the butter, 1/4 cup of the sugar and almond extract. Stir in the flour. Chill for 30 minutes in the refrigerator.
2. Place the dough between 2 large sheets of plastic wrap. Use a rolling pin to roll into a 1/4-inch thick rectangle. Use a sharp knife to cut the dough into strips 2 1/2 inches long and 3/4 inch wide.
3. Combine the remaining tablespoon of sugar with the almonds. Use a pastry brush to coat the top of the cookies with egg white. Sprinkle with the almond and sugar mixture. Carefully transfer cookies to an ungreased cookie sheet. Bake to a delicate brown, 17 to 20 minutes.
4. Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes before serving.