Smörgåskex Cracker Cookies

Instructions

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

2. Add the egg and vanilla extract to the mixture and beat until well combined.

3. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in the chopped almonds until evenly distributed.

5. Divide the dough into two equal parts and shape each into a log about 1 ½ inches in diameter.

6. Wrap the logs in plastic wrap and chill in the refrigerator for at least 1 hour to firm up.

7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

8. Take out the chilled dough logs and brush them with the lightly beaten egg white.

9. Roll the logs in pearl sugar or sliced almonds for decoration, gently pressing them into the dough.

10. Using a sharp knife, slice the logs into ⅓ inch thick rounds and place them on the prepared baking sheet, leaving some space between each cookie.

11. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

12. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

13. Once cooled, store the Smörgåskex Cracker Cookies in an airtight container at room temperature for up to a week. They also freeze well for longer storage.