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Mandelskorpor or Baby Biscotti

Posted Jul 11 2008 6:04am
Scandinavia is known for their many cookie varieties ranging from simple rings, to jam filled sandwiches, to extra crispy delights such as these. These little critters are known as Mandelskorpor, from Sweden, or Almond Rusks.


It’s a very popular cookie and very similar to biscotti, the Italian twice baked cookie. The mere difference between them is that instead of double baking them as you would biscotti, you leave them in the oven to air dry. So, if you wanted to turn these into biscotti, just bake them again five minutes or so per side until golden brown and crispy or simply let them dry out until they reach a hard texture. Either way, it’s one darn good tasty cookie.

You could, as usual, substitute margarine for the yogurt to make them dairy free and use a sugar substitute for the sugar amount. The xanthan gum is necessary to prevent the cookie from falling apart so, I’d assume, you could substitute another stabilizer if you’re allergic to gums. Agar-Agar should work and perhaps even regular gelatin or if you aren’t lactose intolerant, you can add dehydrated whey protein similar to how I utilized it in my pancake recipe a while back.



Again, if you chose to transform these into biscotti, feel free to toss in other accents such as dried fruits, chips, or other nuts and drizzle them or par-dip them into chocolate for a further decadence. The choice is yours and yours alone. Choose wisely, young cookie monster. Let the soy milk be with you.



Almond Rusk(Mandelskorpor)

½ cup corn starch

¼ cup soy flour

½ cup tapioca flour

½ cup rice flour

1 tsp xanthan gum

1 ½ tsp baking powder

1/3 cup yogurt

¾ cup sugar or sugar substitute

2 eggs

1 tsp almond extract

1 tsp vanilla extract

2/3 cup almonds, blanched & coarsely ground


Pre-heat the oven to 375 degrees. Line two baking sheets with parchment paper.

In one bowl, sift together the flours, gum, and baking powder. In another bowl, blend the yogurt, sugar, eggs, and extracts.


Gradually add the flour mixture into the liquid mixture until entirely combined. Add the ground almonds, stir until evenly incorporated. Refrigerate for fifteen to twenty minutes. Once the time is up, divide the batter in four on the two parchment lined pans.


Even though the dough may be sticky, try your best to form four even logs about eight inches in length. Pop the trays into the oven for 10 minutes. Remove and let cool for five minutes.

Take a knife, cut each log into nine 1 inch pieces. Lay the cookies flat on their sides, turn off the oven, and place them back in to dry out over night.


Enjoy either with a steaming hot cup of coffee or a chilly tall glass of milk. Store whatever’s left in a container - if there are any!
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