Swedish Almond Cardamom Stars

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.

Yield: 4 dozen (serving size: 2 cookies)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 21%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.3g
  • Carbohydrate: 23.5g
  • Fiber: 0.4g
  • Cholesterol: 1.4mg
  • Iron: 0.5mg
  • Sodium: 55mg
  • Calcium: 6mg

Ingredients

  • Cookies:
  • 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
  • Icing:
  • 2 cups powdered sugar
  • 3 tablespoons 2% reduced-fat milk

Preparation

  1. 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. 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. 3. Preheat oven to 375°.
  4. 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. 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.
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