this recipe comes from my husband's grandmother. in swedish it is called svenska mandel skorpar or swedish toast. it resembles biscotti but has cardamon in it not chocolate nor anise. it is wonderful with tea and keeps well if stored in a dry container. the best flavor of cardamon is fresh--remove the outside pod, put the seeds into a plastic ziplock bag, put the sealed bag on cement floor, and pound with a hammer and you have ground cardamon. this is the method my mil taught me:) the original recipe says "a pinch of salt and soda" so that is why i have it here that way:) in step 5 you are supposed to use sugar lumps but not even sure if they sell that anymore. swedes use to drink a lot of coffee and fil loved his with lots of sugar. btw, this is the small batch size. lol!
#Time-to-make #Course #Cuisine #Preparation #Occasion #For-large-groups #Desserts #Scandinavian #Oven #European #Heirloom-historical #Holiday-event #Cookies-and-brownies #Swedish #Biscotti #Equipment #Number-of-servings #4-hours-or-less
trust me. it really works! this method, developed by a local chef, results in a juicy delicious bird in 2 hours (well, 2-3 depending on the size of the bird) i'm posting this because my mom and sisters have done this for years but this is my first time ho
this sauce is much adapted from a ming tsai recipe. it goes well with chicken, pork, vegetables or tofu. i haven't tried it with seafood, but i imagine it would go wonderfully with shrimp (and one reviewer really liked it over salmon).
my husband loves avacados in all ways. myself, i'm not so keen on them. but he wants me to make this for him for father's day! dd is making avacado fudge...sheesh! anyway, we're giving this a try and also submitting for zwt4. i found it online but can't
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