1 ¾ cups flour
1/3 cup sugar
7 oz. butter
1 pinch baking powder
The seeds of 1 vanilla pod
2 oz. blanched, finely chopped almonds
Combine the ingredients and then refrigerate the dough for a couple of hours. Press the dough through a piping bag, so you get long lines of dough. Cut into pieces about 4 inches long. Shape each piece into rings. Bake at 350-400 degrees (F) for about 8 minutes.
1.1 pounds butter
1 cup sugar
2 cups syrup
5 oz. blanched, chopped almonds
¼ oz. cloves
1 oz. cinnamon
1 ¼ oz. cardamom
½ oz. potash (you may substitute baking soda)
6 ¼ cups flour
Finely chopped rind of 1 orange
Slowly heat the butter, syrup and sugar to a boil. Remove from heat and stir in the spices, almonds, orange rind and potash. Stir in the flour once the dough is lukewarm.
Shape the cold dough into rolls of the desired size. Pack each roll in aluminum foil and freeze for a day or preferably longer. Take the rolls directly from the freezer and cut them into paper thin slices.
Bake at the top of the oven at 340 degrees (F) for 5-6 minutes. Put the cookies in an airtight container once they have cooled off completely.
GLÖGG WITH RUM-MARINATED RAISINS
6 quarts red wine
28 cardamom seeds
8 cinnamon sticks
4 pieces of ginger
4 bay leafs
1 ¾ cups sugar
Rind and juice of 2 lemons
Rind and juice of 2 oranges
1 ¾ cups water
Marinate the raisins in the rum for a few days (or weeks) before preparing the toddy and keep them refrigerated in an airtight container.
Heat four cups of red wine with the spices, sugar, lemon and orange in a small saucepan for half an hour keeping the lid on. Let it sit until the next day.
Strain into a larger saucepan. Pour in the rest of the red wine and keep the toddy at 175 degrees (F), though no warmer than that. Add the chopped almonds and marinated raisins before serving.
Recipes translated with permission from