Swedish
Swedish Toast
- Prep time 20 minutes
- Cook time 2 hours
- makes about 5 dozen toasts
Author Notes
Swedish "biscotti" from my mom's kitchen, made delicious with cardamon, butter and sour cream. This good stuff looks pretty in a glass cookie jar, dips nicely into a strong cup of coffee and keeps for a long, long time. —Kari K
What You'll Need
Ingredients
-
1 cup
butter
-
2 cups
sugar
-
2
eggs
-
1 cup
sour cream
-
3 1/4 cups
all-purpose flour
-
1/2 teaspoon
salt
-
2 teaspoons
baking powder
-
1 cup
slivered almonds (optional)
-
1 teaspoon
ground cardamon (see note)
Directions
- Cream butter, sugar and eggs until light and fluffy.
- Mix flour, salt, baking powder in a separate bowl. Fold into butter/sugar mixture alternately with sour cream.
- Smash whole cardamon seeds and add into mixture. NOTE: This can be done with mortar and pestle OR by putting the seeds into a baggie and smashing with a hammer on a cement floor. Smashing whole cardamon seeds is key to the recipe. Ground cardamon is good...but starting with whole cardamon seeds takes this recipe from "better" to "best".
- Spread batter into 9 x 13 cake pan. Bake 45-50 minutes @ 350. Let cool completely. Cut into fourths and use a spatula to take out one-fourth of the cooled cake. Cut into strips, about 1/4" - 1/2" thick. * To avoid tearing, cool completely and use a sharp or serrated knife to get through those almonds.
- Lay on cookie sheets (you can line with aluminum foil, if you like). Let toast in oven @ 275 until brown (about 15 minutes). Turn every 15 minutes. Toasting time may be anywhere from 45 minutes to 60 minutes, toast should be completely dry, hard and lightly browned.
See what other Food52ers are saying.