Jen’s Monthly Recipe Corner

I clipped this tasty recipe out of the Star-Tribune back in the mid-90s and managed to keep track of the scrap of yellowing newsprint through two moves, but couldn’t locate it a few years ago when I wanted to make these again.

I was lucky enough to get assistance from the late Al Sicherman, former food writer extraordinaire for the Strib, in relocating this recipe. I never got to meet “Uncle Al” in person before his passing in August of this year, but he helped me track down many a recipe, so I share this one with you in his honor and memory. They are a delightful departure from the standard holiday cookies with their light texture and unique Scandinavian taste.

 

 

Please note: you definitely do not have to cut these into strips. I have cut these out with all kinds of cookie cutters, and they bake just fine! The parchment paper is a worthy investment for this recipe, too. You can find almond paste in the baking aisle. Lastly, make sure your cardamom is fresh!

 

We highly recommend checking out HOURCAR Hub Sponsors The Wedge Co-op or Seward Co-op to pick up your supplies!

 

***

Cardamom-Almond Sticks

2 cups all-purpose flour

1 cup confectioners’ (aka powdered) sugar

1 teaspoon ground cardamom

½ teaspoon baking soda

¼ teaspoon salt

¼ cup almond paste, crumbled

1 tablespoon unsalted butter

⅓ cup water

3 tablespoons neutral-tasting oil

1 teaspoon fresh lemon juice

1/4 tablespoons almonds, finely chopped

In a food processor, blend flour, confectioners’ sugar, cardamom, baking soda and salt. Add almond paste and butter; pulse until mixture resembles coarse meal.

In a glass measuring cup, combine water, oil and lemon juice. With the processor running, pour liquid through feed tube and process until dough just forms a ball. Do not overmix. Divide the dough into quarters; wrap each section in plastic wrap and refrigerate until cold and firm, at least 30 minutes or overnight.

Preheat oven to 375 degrees. Coat 2 baking sheets with nonstick spray or line with parchment paper.

On a lightly floured surface with a floured rolling pin, roll 1 piece of dough into a 3- by 12-inch rectangle. Sprinkle with 1 tablespoon chopped almonds and press them in with the rolling pin. Cut dough crosswise into ½-inch-wide strips and place ½ inch apart on prepared baking sheet. Repeat with remaining dough and almonds.

Bake cookies, one sheet at a time, for 10 to 12 minutes or until very lightly browned. Let cool on baking sheets until crisp.