Scandinavian Almond Bars

A Scandinavian Christmas: History and Food Traditions

The land of ice and snow, of warm-huddle-fires and reindeer, Scandinavia is as close to the Christmas idyll as one can get, and certainly more approachable and cuddly than the North Pole itself. Scandinavian Christmas desserts evolved from winter solstice feasts and medieval baking, using spices and imported luxuries like sugar, almonds, and rice to create iconic treats like spicy pepparkakor (gingerbread), rich knäck (toffee), and creamy risalamande (rice pudding with almonds), becoming symbols of holiday abundance and tradition by the 19th century, often featuring multiple "seven types of cookies" (syv slag småkaker) for good luck. 

Keeping with the theme of cookies, here is one of my all-time favorite cookie bar desserts ... Scandinavian Almond Bars!

• 1 3/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 cup butter (room temperature)

• 1 cup sugar

• 1 egg

• 1 teaspoon almond extract

• 1/2 cup sliced almonds

• 1 cup powdered sugar

• 1/4 cup milk

Directions

– Preheat oven to 325 degrees. Stir together flour, baking powder, and salt in large bowl. Set aside. In a large mixer bowl, beat butter until softened.  Add sugar slowly and beat until fluffy. Add egg and 1/2 teaspoon almond extract and beat well. Slowly add flour mixture from Step 1 and beat until well mixed. Divide dough into fourths. Form each into a 12 inch roll. Place two rolls about 4 inches apart on an un-greased cookie sheet. Flatten each with your fingers until about 3 inches wide. Repeat until all rolls are flattened. Lightly brush flattened rolls with milk and sprinkle with almonds.  Lightly press almonds into dough.

Bake in a preheated 325 degree oven for 13-15 minutes or until edges are lightly browned.

As soon as your cookies come out of the oven, slice at a diagonal with a sharp (non-serrated ) knife. Using a large plastic spatula, loosen cookies from cookie sheet once cut, or they will stick and break when you try to remove them.  Allow to cool for a few minutes, then remove to wax paper to cool (about 30 minutes).

While your cookies are cooling, prepare almond icing by mixing 1 cup powdered sugar, 1/2 teaspoon almond extract, and a 3-4 teaspoons of filtered water.* Stir until well mixed.  Icing should be fairly thin – a “drizzling consistency.” If icing is too think, add more water, if too thin, add a bit more powdered sugar.

Enjoy!