Mandelflarn

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)
1/4 cup sifted flour
1/4 tsp salt
1/2 cup white sugar
1/2 cup butter
2 tbs light cream or half-and-half

Combine all the ingredients in a medium saucepan. Cook, stirring occasionally, just until the mixture begins to bubble, about 5 minutes. Remove from heat and stir briskly a few seconds. Drop by teaspoons, about 4 inches apart on a well-greased and lightly floured cooky sheet, doing only 4 or 5 at a time. Bake at 375 F for 5-6 minutes or until they start browning at the edges. Remove from oven, but leave cookies on the baking sheet for another 2 minutes or so. Lift them off with a spatula (they should come easily; if they don't, leave them on the baking sheet a little longer) and hang them over a wooden spoon handle. Cool until firm. Makes about 2 dozen.

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.

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