Swedish Almond Cardamom Stars

Swedish Almond Cardamom Stars Recipe
Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Don't substitute marzipan for the almond paste, because it's a bit too sweet for this buttery, lightly spiced cookie. Look for the almond paste in tubes, such as Odense brand, or in cans, like King Arthur brand.


4 dozen (serving size: 2 cookies)

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 21 %
Fat 2.9 g
Satfat 0.5 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 1.3 g
Carbohydrate 23.5 g
Fiber 0.4 g
Cholesterol 1.4 mg
Iron 0.5 mg
Sodium 55 mg
Calcium 6 mg


9 ounces all-purpose flour (about 2 cups)
1 cup powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup almond paste, crumbled
1 tablespoon butter, chilled and cut into small pieces
1/3 cup fresh orange juice
3 tablespoons canola oil
2 cups powdered sugar
3 tablespoons 2% reduced-fat milk


1. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, baking soda, cardamom, and salt in a food processor; process until blended. Add almond paste and butter; process until blended. Combine juice and oil. With processor on, slowly pour juice mixture through food chute; process until dough forms a ball.

2. Divide dough in half. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll each half of dough, still covered, to a 1/4-inch thickness. Chill 1 hour.

3. Preheat oven to 375°.

4. Working with 1 portion of dough at a time, remove top sheet of plastic wrap; turn dough over. Remove remaining plastic wrap. Cut with a 2 1/2-inch star-shaped cookie cutter into 24 stars; place stars 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining half of dough.

5. To prepare icing, combine 2 cups sugar and milk, stirring with a whisk until smooth. Spread about 1 teaspoon icing over each warm cookie; chill 1 hour.

Kathy Farrell-Kingsley,

Cooking Light

December 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note