These buttery logs with a crunchy almond coating are a traditional favorite in Finland. The cookies are thick, so if you are in doubt about their doneness, bake them slightly longer to avoid pasty centers.
½cupgranulated sugarplus 2 Tablespoons colored or white sugar
1large egg yolk
1teaspoonalmond or vanilla extractor 1/2 teaspoon each
¼teaspoonsalt
2-1/4cupsall-purpose flour
⅔cupfinely chopped natural or blanched almonds
1large egg whitelightly beaten
Instructions
Heat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
In a large bowl, use an electric mixer on medium speed to cream the butter and 1/2 cup of the sugar together until light and creamy, about 2 minutes. Scrape down sides of bowl and add egg yolk, almond extract, and salt. Mix on medium speed until well combined. On low speed, gradually add in flour, mixing just until combined. The dough will be stiff but pliable. If dough is sticky, refrigerate for 15-30 minutes.
Divide the dough into 7 or 8 portions. Roll each portion on a lightly floured board or sheet of waxed paper into a rope about 3/8 inch in diameter.
In a small bowl, stir together the almonds and 2 tablespoons of colored sugar, then sprinkle evenly over a fresh sheet of waxed paper or a sheet of aluminum foil. Brush each rope lightly with the beaten egg white, then carefully roll in the almond-sugar mixture to coat evenly. Cut the ropes
crosswise into 2-inch pieces. Place on the prepared cookie sheets, spacing them about 1-1/2 inches apart.
Bake in the center of the oven until set on top and just beginning to turn golden, 12 to 14 minutes. Let cool on cookie sheets for 2 minutes, then transfer to wire racks to cool completely.