Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup warm milk
- 1 egg
- 1 tsp active dry yeast
- 1/2 cup almond paste
- 1/4 cup sliced almonds
- 1/4 cup powdered sugar
- 1 tbsp water
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, and salt. Mix on low speed to combine.
2. In a separate bowl, whisk together the warm milk, egg, and yeast. Add this mixture to the flour mixture and mix on low speed until a dough forms.
3. Add the softened butter to the dough and mix on medium speed until the butter is fully incorporated and the dough is smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Roll out the dough on a floured surface to a thickness of about 1/2 inch. Cut the dough into circles using a biscuit cutter or a drinking glass.
7. Place the circles on the prepared baking sheet and let them rise for another 15 minutes.
8. While the circles are rising, prepare the almond paste by mixing the almond paste and sliced almonds together in a small bowl.
9. Once the circles have risen, use your thumb to make an indentation in the center of each circle. Fill the indentation with the almond paste mixture.
10. Bake the almond skolebrød for 12-15 minutes, or until they are golden brown.
11. While the skolebrød are baking, prepare the glaze by mixing the powdered sugar and water together in a small bowl.
12. Once the skolebrød are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the glaze over the top of each skolebrød.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 12-15 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 almond skolebrød
Nutritional information:
Calories per serving: 250
Fat: 13g
Carbohydrates: 29g
Protein: 4g
Sodium: 100mg
Sugar: 12g
Substitutions for ingredients:
- Almond paste can be substituted with marzipan or hazelnut spread.
- Sliced almonds can be substituted with chopped walnuts or pecans.
Variations:
- Add a sprinkle of cinnamon to the almond paste mixture for a warm, spicy flavor.
- Add a drizzle of melted chocolate over the top of the glaze for a decadent touch.
Tips and Tricks:
- Make sure the butter is fully softened before adding it to the dough.
- Letting the dough rise in a warm place will help it to rise faster.
- Don't overfill the indentations with the almond paste mixture, or it may spill out during baking.
Storage Instructions:
Store the almond skolebrød in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the almond skolebrød, place them in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Arrange the almond skolebrød on a platter and sprinkle with additional sliced almonds for a beautiful presentation.
Garnishes:
Sprinkle with powdered sugar or drizzle with melted chocolate for a decorative touch.
Pairings:
Serve the almond skolebrød with a cup of coffee or tea for a cozy breakfast or snack.
Suggested Side Dishes:
Serve the almond skolebrød with a side of fresh fruit or yogurt for a balanced breakfast or snack.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour until it becomes more manageable.
- If the almond paste mixture is too thick, add a little more sliced almonds or a splash of milk to thin it out.
Food Safety Advice:
Make sure to wash your hands and all cooking surfaces thoroughly before preparing this recipe. Store the almond skolebrød in an airtight container to prevent contamination.
Food History:
Skolebrød is a traditional Norwegian pastry that translates to "school bread." It is typically filled with vanilla custard and topped with coconut, but this variation with almond paste is also popular.
Flavor Profiles:
The almond skolebrød has a buttery, slightly sweet dough filled with a nutty almond paste and topped with a sweet glaze.
Serving Suggestions:
Serve the almond skolebrød as a breakfast pastry or as a sweet snack with coffee or tea.
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Region: Norwegian