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Three Cheese Cracker Cracker Almond formed

Lusikkaleivat (Scandinavian crackers) grabs my attention to the two spectra - attractive form of almonds, and the requirement to burn the butter. Butter toast is given deeper flavor to cookies. What matching a more similar recipe! Apicius La Cocina Paso a Paso became the toast butter cookies , I find good quality, and post explains how you cook the butter step-by-step very clearly. I would recommend you to read your post. My recipe originally

requires 220 grams of butter and a teaspoon of baking, but I do not eat either one of them too. So I have dropped to half, while I added some ingredients to flavor the cookies to my liking. Now I'm rushing to get my school (Apprende English), then come back here and translate the recipe. See you later!

Nuts Cookie Recipe of Mediterrean

( yield about 40 almond-shaped cookies, Before Being filled )

The original recipe is called Finnish Teaspoon Cookies (Lusikkaleivat) , written by Beatrice Ojakangas, published in her book " The Great Scandinavian Baking Book " 1988. Her recipe calls for 210g butter (no olive oil), more sugar and baking soda but minus the egg white and lemon zest.

• 110 g butter (top quality is a must)
• 3 Tbsps (maybe more) olive oil, not extra virgin
• 70 g sugar
• seeds from one vanilla bean
• zest from 1 small lemon
• 1 small egg
• 300 g plain flour
• 1/2 tsp baking soda
• a good pinch of salt
• for the filling: you can use quality marmalade, or nutella, I use meringue + ground almond

Direction

1. In a medium-small heavy skillet, cook the butter over medium/ medium-low heat for 2 minutes or until the melted butter turns pale tan color. Let cool to lukewarm.
2. In a mixing bowl, combine the melted butter, the olive oil, the sugar, the vanilla, lemon zest and the egg.
3. In another big mixing bowl, combine the flour, the salt and the baking soda, and together with the butter mixture. Knead a few time (and add little more olive oil if the dough is too crumbly). The dough is formed smoothly but shouldn't be too oily.
4. Line a large baking tray with baking paper. Pinch out some dough and press it into a teaspoon (see the photo above), then remove it and place it onto the tray, flat side down. There seems quite a bit of work but you'll work much faster after you get the hang of it.
5. Bake the cookies in a pre-heat oven 165 - 170C for 8 - 10 minutes, take them out before they turn golden brown.
6. After the cookies cool off, take one cookie and spread the filling of your liking on the flat side, cover it with Another cookie, so an almond-shape is formed. But if you want to store the cookies, skip the filling, and only fill Them Before It's To Be served.