Ev’s Skorpas
Christina Schmidhofer
Yields Makes about 2 dozen cookies
AuthorMeredith Sage, Colorado Springs, CO,
Evelyn Mount's Swedish cookies — similar to biscotti — have been a holiday favorite in the family for as long as her daughter Meredith Sage can remember. Use a fresh jar of ground cardamom if you can, or grind your own; the heady flavor of the spice will be well worth it. PREP AND COOK TIME: About 1 3/4 hours

How to Make It

Step 1
1

In a bowl, with a mixer on medium speed, beat butter and 1 cup sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary.

Step 2
2

In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level.

Step 3
3

Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 tablespoons sugar.

Step 4
4

Bake in a 350° oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes.

Step 5
5

With a serrated knife, cut loaves crosswise into 3/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325° oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.

Ingredients

 1/2 cup (1/4 lb.) butter, cut into chunks, at room temperature
 1 cup plus 2 tablespoons sugar
 2 large eggs
 1 teaspoon almond extract
 3 cups all-purpose flour
 1 tablespoon ground cardamom (see note above)
 2 teaspoons baking powder
 1/3 cup half-and-half
 1 large egg white
 1/4 cup slivered almonds

Directions

Step 1
1

In a bowl, with a mixer on medium speed, beat butter and 1 cup sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary.

Step 2
2

In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level.

Step 3
3

Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 tablespoons sugar.

Step 4
4

Bake in a 350° oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes.

Step 5
5

With a serrated knife, cut loaves crosswise into 3/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325° oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.

Ev’s Skorpas

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