This would be soo good with coffee!!
Can it really be Finnish without fermented fish guts in it?
No Danish weinerbrød for me thanks.
Fyrsteterte (Almond Tart) Yield: 1- 9” tart
Pastry –
Cream together (food processor works well):
2/3 cup chilled butter
2/3 cup sugar
1 egg yolk (save white for filling)
2 Tablespoons whipping cream
½ teaspoon almond extract
Add in, just until blended:
1/4 teaspoon salt, 1 t. cardamon
2 cups flour, sifted
1 teaspoon baking powder
Divide dough into two pieces. Flatten each on a piece of waxed paper, or plastic wrap to a ¾ inch thick round. Wrap and chill one to two hours, until firm. Do not chill overnite as it gets too dry
Filling:
9 ounces toasted almonds
1 1/3 cup powdered sugar
2 egg whites
3 to 4 tablespoons warm water
1 teaspoon almond extract
Extra whipping cream (2 tablespoons?)
In food processor grind toasted almonds (if using whole almonds they don’t need to be skinned). Add in the powdered sugar, egg white, almond extract and enough warm water to be of thick but spreadable consistency.
Roll out, on floured surface, one piece of chilled pastry dough to 1/8” thick and 10” circle. Place in 9” tart pan with removable bottom (spray bottom with non-stick spray). Spoon filling over pastry and carefully spread (it will be thick). Fold half inch edge of pastry over filling.
Roll out the other piece of dough to 1/8” thickness. Cut into ½” wide strips. (If desired, place these strips in freezer for a few minutes for easier handling.) Place strips over filling in cris cross pattern. It dough tears or breaks just press together to patch. Lastly, place a strip, or pieces of strips, around the edge to cover other strip ends. Lightly brush with whipping cream.
Bake in middle of 350 degree oven until golden brown, about 40-45 minutes. Cool before removing from pan.
Cardamom comes from Cambodia--a long way from Finland.
I made 6 loaves of potato bread and 3 focaccia yesterday.. and here I am thinking, how about some more now.
Finnish rye bread is the best. Same for Ukrainian rye bread.