Sunday, November 22, 2015


When most people prepare for the holidays, they are concerned about making an impression as well as making the event memorable for years to come. These little pastries are sure to do both in a very good way.

With the beautiful golden piped edge and the marbled center, they are a stunner for the dessert table. Beware, however, that the inviting appearance will insure that your guests will be reaching for one of these to eat first.

One bite reveals a buttery base with a crunchy edge and smooth filling that coats the base. Each of these textures hold a rich almond flavor. Topping it off is a sweet raspberry/icing swirl and a touch of chocolate. All of those attributes makes them worthy of the holiday receipt vault. This is where are the special recipes lie that only come out once a year and are requested every year.

Make a delicious holiday memory this season by creating these stunning pastry-like cookies, named after the second largest city in Sweden, Gothenburg. This recipe makes about 24 pastries that are 3 1/2 inches in diameter.

adapted from Swedish Cakes and Cookies

Ingredients/Edged Base
1/2 an egg
1 egg white
7 oz almond paste
5 tbs butter
2 tbs sugar
3/4 cup flour

Ingredients/Filling and Garnish
1 egg (whisked)

3 tbs butter
4 oz almond paste
2-3 tsp water
raspberry jelly
3 oz semi sweet chocolate
1/3 cup powdered sugar

Prepare 2 baking sheets by lining with parchment paper.

To form the dough, cream together the butter and sugar in a medium size bowl. Beat in the 1/2 of egg. Add the flour and fold in, using a wooden spoon. Mixture should form a ball of dough. Flatten the dough into a thick disk and cover with plastic wrap. Place in refrigerator to chill for about 1/2 an hour. 

For the piped almond edge, fill a small bowl with the egg white. Take out a grater and grate the 7 oz of the almond paste into the egg white. Beat the two together until smooth, using a hand mixer on medium high speed. Set aside.

Preheat the oven to 400 degrees before you make the filling. Start on the filling by beating the butter in a bowl until smooth, set aside. Using another bowl, grate 4 oz of almond paste into the bowl. Add half of the grated almond paste to the butter and beat for 30 seconds.Then beat in the egg for another 30 seconds. Lastly, add the reset of the grated almond paste and beat until smooth.

Dust a flat surface lightly with flour and also dust a rolling pin. Prepare a piping bag with star tip. Place a cooling rack on the counter as well as a sheet of wax paper.

Remove the dough from the refrigerator and roll out onto the floured, flat surface. Cut dough into round circles, about 3 1/2 to 3 3/4 inch in diameter and place on baking sheet. Using a butter knife, smooth the filling evenly onto the circles, leaving a border of 1/4 of an inch.

Once all the filling has covered the circles, fill the piping bag with the almond paste/egg white blend and pipe around the edge of the pastry. Place pan in oven and bake for about 10-12 minutes or until edge turns a light golden hue.

Place baking sheet on rack and let cookies cool for about 2 minutes. Transfer from baking sheet to cooling rack. Once completely cool, spread about 1 1/2 teaspoons of raspberry preserves over the filling, keeping clear of the almond piped border. 

In a small bowl, sift the powdered sugar and add the water by teaspoons, mixing after each addition. The icing should be the consistency of cookie icing not cake frosting. Once blended, swirl the icing into the raspberry topping forming a marbling appearance. Again, avoid the piped border. Let the cookies set for about 5 minutes for the topping to solidify more. Take a sharp knife and cut each in half.

Set up a small double boiler and melt the chocolate. Coat the cut edge of each cookie in the melted chocolate and place on wax paper. Give time for the chocolate to set before serving or storing.

Tips and Notes:
1. I used seedless raspberry preserves and doubled the batch of icing.

2. I found that using a knife to coat the chocolate on the cookie edge made for a more even finish.It also helps when you get down the the last of the melted chocolate.

3. There are some strange measurements since this recipe originated from Sweden, such as the 1/2 egg and 7 oz of almond paste (my can was 8 oz). For the egg, whisk a whole egg and measure out 2 tablespoons for your ingredient for the dough base. The almond paste I weighed to eliminate the extra  1/oz.

4. For less leftover ingredients, double the whole recipe.

                                           **LAST YEAR: Aunt Bill's Brown Candy**