Swedish Almond Toast
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I received this recipe from a very dear pastor's wife, who was very special in my life and in my spiritual growth.
I buy cardamom seeds at Oh Nuts! in Rock Island.
1/2 cup butter or margarine
1 cup sugar
3 eggs, slightly beaten
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon crushed cardamom seeds
1/2 cup chopped almonds
2-1/2 cups flour (sift before measuring)
Almond bark, if desired
In a small bowl, cream together the butter and sugar; add the eggs.
In a large bowl, mix the cinnamon, baking powder, cardamom seeds, almonds and flour. Mix with the creamed ingredients; batter will be very sticky. Spoon onto a lightly greased cookie sheet or parchment-paper lined cookie sheet. Spoon into 2 12-inch lengths, about 1-1/2- to 2-inches wide.
Bake at 350 degrees for 25-30 minutes. Slice into 1/2-inch thick slices before the toast cools to the touch, then place slices on baking sheet and bake at 275 degrees F. for 20-30 minutes. (It may take a while longer to get them crispy; they will continue to dry somewhat after they're out of the oven.)
If desired, drizzle with melted almond bark. This recipe may be doubled.
Doris Oberg, Moline