⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A Swedish fika classic - soft almond-flavored cookies topped with pearl sugar. This recipe produces a softer, cake-like kubb inspired by the Hälsingland style, rather than the drier store-bought variety.
Ingredients
- 5-10 bitter almonds (or a few drops bitter almond extract)
- 5.5 dl wheat flour
- 2 tsp baker’s ammonia (hjorthornssalt), or 4 tsp baking powder
- pinch of salt
- 100 g room temperature margarine
- 1.5 dl sugar
- 2 dl yogurt (plant-based works)
- 0.5 dl aquafaba
- pearl sugar for topping
- (optional) chopped almonds for topping
Instructions
Prep: Preheat oven to 225°C (conventional) or 200°C (convection).
Mix dry: Grind or grate the bitter almonds and mix into the flour. Add chosen leavening agent and salt.
Mix wet: Beat soft margarine and sugar together. Mix in yogurt a little at a time, then add aquafaba.
Combine: Fold in the flour mixture until just combined - don’t overwork the dough.
Shape: With wet hands (keep a bowl of water nearby), form 3x5 to 4x6 cm rectangles. The dough is very soft.
Top: Press tops lightly into pearl sugar (and chopped almonds if using).
Bake: Place on parchment-lined baking sheet. Bake for 9-12 minutes depending on size and oven.
Cool: Let cool completely on a wire rack before serving - this is especially important if using baker’s ammonia, as the ammonia smell disappears once cooled.
Notes
Baker’s ammonia vs baking powder: Baker’s ammonia (hjorthornssalt) is traditional and gives a lighter texture, but smells of ammonia while baking (disappears when cooled). 4 tsp baking powder works well as a substitute with no smell.
Bitter almonds: Can substitute with a few drops of bitter almond extract (bittermandelolja). About 1 drop per bitter almond.
Soft style: This recipe produces a softer, more cake-like kubb than the firmer store-bought style.
Source: Kakboken