Finnish Almond Log Cookies

• Vegetarian

• Refrigerated

  • 1 Egg white, large
  • 1 Egg yolk, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Almond or vanilla extract
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt

• Nuts & Seeds

  • 2/3 cup Almonds, natural or blanched

• Dairy

  • 1 cup Butter, unsalted

Found on itsyummi.com

Description

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup granulated sugar, plus 2 Tablespoons colored or white sugar
• 1 large egg yolk
• 1 teaspoon almond or vanilla extract, or 1/2 teaspoon each
• 1/4 teaspoon salt
• 2-1/4 cups all-purpose flour
• 2/3 cup finely chopped natural or blanched almonds
• 1 large egg white, lightly beaten

Directions

• Heat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
• In a large bowl, use an electric mixer on medium speed to cream the butter and 1/2 cup of the sugar together until light and creamy, about 2 minutes. Scrape down sides of bowl and add egg yolk, almond extract, and salt. Mix on medium speed until well combined. On low speed, gradually add in flour, mixing just until combined. The dough will be stiff but pliable. If dough is sticky, refrigerate for 15-30 minutes.
• Divide the dough into 7 or 8 portions. Roll each portion on a lightly floured board or sheet of waxed paper into a rope about 3/8 inch in diameter.
• In a small bowl, stir together the almonds and 2 tablespoons of colored sugar, then sprinkle evenly over a fresh sheet of waxed paper or a sheet of aluminum foil. Brush each rope lightly with the beaten egg white, then carefully roll in the almond-sugar mixture to coat evenly. Cut the ropes
• crosswise into 2-inch pieces. Place on the prepared cookie sheets, spacing them about 1-1/2 inches apart.
• Bake in the center of the oven until set on top and just beginning to turn golden, 12 to 14 minutes. Let cool on cookie sheets for 2 minutes, then transfer to wire racks to cool completely.