Recipe: Buttery Almond Biscuits (Bondkakor)

During lockdown I did a lot of baking. Like a lot a lot. Our 5pm tea time break was holy and I tried to make sure we had nice treats to enjoy each day.

It was a fun game of finding ingredients and trying to think of what to make with them. I made these particular biscuits when we were low on eggs. It felt so satisfactory to be able to make something delicious (and trust me when I say these biscuits are buttery and scrumptious!) even when you can’t get hold of something as basic as eggs.

But I urge you to make them even if you have plenty of eggs on hand, because they are so so good! I baked half in the Aga and half in a regular oven at a later time (the dough freezes really well!), and they were definitely best when baked in the Aga, so if you have or have access to one, don’t hesitate to make these!

Bondkakor (Buttery Almond Cookies), makes about 60

Translated from and adapted after Ica’s recipe.

30 g whole almonds

150 g plain flour

1/2 tsp bicarbonate of soda

80 g caster sugar

1/2 tbsp golden syrup

1 tsp water

100 g butter

Chop the almonds roughly. Pour the flour and bicarb into a bowl and mix. Add sugar, syrup, almonds, water and butter. Work the ingredients into a dough. Shape into two rolls, each approx 3 cm in diamanter. Wrap in clingfilm and place in the fridge for a few hours to firm up. Pre-heat the oven to 200˚C. Cut the rolls into 5 mm thick slices and place on parchment paper covered baking trays. Bake in the middle of the oven for 5-7 minutes. Place on a wire rack to cool.