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Apelsinsnittar (Swedish Orange Almond Slices) on a blue background with oranges in the background.
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Apelsinsnittar (Swedish Orange Almond Slices)

A recipe for Apelsinsnittar (Swedish Orange Almond Slices)! A delicate, buttery dough encases a rich orange almond filling and is topped with a sweet orange glaze.
Course Dessert
Cuisine Swedish
Keyword almond, cookie, dessert, orange, Sweden, Swedish
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 15 minutes
Servings 48 Cookies

Ingredients

Dough:

  • 10 tablespoons (5 ounces, 142 grams) unsalted butter room temperature
  • 1/2 cup (3.5 ounces, 100 grams) natural cane sugar
  • 1 1/2 cups (7.5 ounces, 213 grams) all-purpose flour
  • 1 large egg yolk
  • 2 teaspoons ground ginger

Filling:

  • 1 1/2 cups (7.5 ounces, 213 grams) blanched almonds
  • 1/2 cup (3.5 ounces, 100 grams) natural cane sugar
  • 1 teaspoon pure almond extract
  • 1 large egg white
  • Zest of 1 medium-size orange 1-2 tablespoons

Icing:

  • 1/4 cup (1 ounce, 28 grams) confectioners' sugar
  • 1-2 teaspoons orange juice

Instructions

To prepare the dough:

  • In a large bowl, cream together the butter and sugar until well blended.
  • Add the flour, egg yolk, and ginger. Work the mixture together with your hands until the dough can be formed into a ball.
  • Cover and let sit in the refrigerator for 30 minutes.
  • When ready to bake, preheat the oven to 400˚F (200˚C). Grease a baking sheet or line it with parchment paper or a silicone mat.

To prepare the filling:

  • Mix the almonds, sugar, and almond extract in a food processor until the ingredients come together; depending on how dry the almonds are, you will get a sticky to smooth consistency.
  • In a bowl, whisk the egg white until frothy. Mix in the almond mixture and the orange zest.
  • Divide the dough into 4 equal parts.
  • On a floured surface, roll each part with a rolling pin into a rectangle, about 10 by 4 inches (25.5 by 10 centimeters), with the longest side toward you. It is easiest to roll out the dough between 2 sheets of plastic wrap.
  • For each rectangle of dough, use a quarter of the filling, spreading it lengthwise down the middle of the rectangle, parallel to the longest side. This should take up the middle third of the dough, leaving one third of uncovered dough at the top and bottom edges.
  • Fold the top third down so that it completely covers the filling, then fold the bottom third up to meet the top, as if folding a piece of paper into thirds.
  • If any of the dough breaks in the process of folding, pinch it together with your fingers so that the filling doesn't leak out. Pinch the ends of the log closed. Repeat this process for each log.
  • When transferring to the baking sheet, carefully turn the logs over so that the folded section is on the bottom.
  • Bake for 15 minutes, until the edges are lightly browned. Remove from the oven and let cool on the baking sheet.

To prepare the icing:

  • Mix together the confectioners' sugar and just enough orange juice to give a thin, smooth consistency. Add the orange juice slowly so the icing doesn't become too runny.
  • When the cookie logs are cool, carefully transfer them to a cutting board.
  • Drizzle the icing over the top of each log or spread it on the logs using a spatula.
  • Let the icing set for a few minutes before cutting each log into 12 equally sized slices.
  • When cooled, store in an airtight container. These cookies also store well in the freezer.