Norwegian Almond Cookies

Prep Time
Cook Time
Ready In

Recipe: #32582

June 18, 2019

"There is a little country church overlooking a nearby lake that was started 175 years ago by Norwegian immigrants. As part of the 175th celebration, we're having a get together there featuring Norwegian treats. This is a recipe I found that will fit the bill!"

Original recipe yields 24 servings


  • Serving Size: 1 (45.6 g)
  • Calories 148.3
  • Total Fat - 5.2 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 50 mg
  • Sodium - 135.6 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 0.9 g
  • Sugars - 16.8 g
  • Protein - 3.1 g
  • Calcium - 40 mg
  • Iron - 0.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325 ºF.

Step 2

Measure flour, baking powder and salt into a bowl.

Step 3

In a large mixing bowl, beat butter until pale yellow. Add sugar and keep beating until incorporated.

Step 4

Add egg and 1/2 teaspoon almond extract.

Step 5

Gradually add flour mixture, beat until well mixed.

Step 6

Divide dough into 4 parts. Roll each part into a 12 inch roll.

Step 7

Put all 4 rolls on an uncreased cookie sheet. Using your hands, flatten each roll until it is several inches wide.

Step 8

Brush milk on each flattened roll and sprinkle with sliced almonds.

Step 9

Bake for 12-15 minutes, until edges starting to brown.

Step 10

Remove from oven and cut into 1 inch diagonal slices while still warm.

Step 11


Step 12

Mix together the confectioners' sugar, rest of almond extract and enough milk to be of drizzling consistency.

Step 13

Drizzle frosting over cooled bars. Let dry before storing.

Tips & Variations

No special items needed.



What flavorsome buttery cookies these are! Love the subtle almond flavor that rings throughout. I wound up having to place the 4 rolls in the refrigerator for a bit before rolling them out, but everything following came out perfect. These are great with tea and coffee. All of us in the family found these delectable. Thank you Linky for sharing!

review by:
(14 Oct 2019)