17 December 2003 - 9:53 PM
Ah, Ylva, if only you knew how hard my father worked to make sure I didn't forget my Swedish roots.
The Bakefest is under way. Today's recipe: Mandelflarn. The name translates loosely as 'almond lace.' In overall style, they are like the 'florentines' that sometimes are found in bakeries, although personally I think mandelflarn are far superior. This recipe, like krumkake, is a standing up, working fast, scorching your fingertips kind of recipe, but the results are worth it.
2/3 cup almonds, blanched and chopped. (I blanch and chop raw almonds from scratch, but then I am a glutton for punishment)
My mandelflarn sometimes firm up before I get them draped over the spoon handle. They are perfectly good as round flat cookies, too.
Next, a description of krumkake and possibly, for the blueduke, a proper shortbread recipe.