Scandinavian Springerle

Recipe came from Pat O'Day's recipe vault. This one requires a special rolling pin for the designs ... makes rectangular squares with designs on each one.

2	cups	flour
1/2	tsp	ground cardamom
1/2	tsp	ground cinnamon

1	cup	butter
1	cup	confectioner's sugar
3/4	cup	blanched almonds

1	Blend flour and spices together, set aside.
2	Almonds should be skinless (blanched), and finely chopped.
3	Cream butter. Add sugar gradually, creaming until fluffy after each addition. Add flour mixture in fourths, mixing well until well blended after each addition.
4	Add almonds.
5	Chill dough thoroughly. Recipe doesn't state how long, but an hour or so should be enough.
6	Roll dough to 1/4" thick on a floured surface or between sheets of waxed paper. Press lightly floured springerle rolling pin firmly into dough, rolling carefully.
7	Brush surface of dough gently with a ???? (recipe is torn) remove excess flour; cut the frames apart.
8	Transfer to ungreased cookie sheeets.
9	Bake at 350*F for 10 minutes.

Servings: 30

Yield: 2.5 doz. cookies

Oven Temperature: 350°F

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Inactive Time: 1 hour

Total Time: 1 hour and 40 minutes

Nutrition Facts

Serving size: 1/30 of a recipe (0.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories	106.18
Calories From Fat (66%)	70.6
% Daily Value
Total Fat 8.13g	13%
Saturated Fat 4.04g	20%
Cholesterol 16.27mg	5%
Sodium 1.7mg	<1%
Potassium 35.18mg	1%
Total Carbohydrates 7.1g	2%
Fiber 0.62g	2%
Sugar 0.2g
Protein 1.71g	3%