My mormor (mother’s mother) has a Swedish friend named Ruth who has been giving me amazing stamps from her communications throughout the world. Many of them are from Sweden. I may be partial, but I think Swedish stamps are some of the most beautiful.
The detail on these is amazing!
Looking through them brings back memories from my childhood. Even though I have never been to Sweden, my life is full of Swedish accents, thanks to my Mom and Mormor.
Wasa bread and cheese is a staple at our house.
And Pippi Longstockings, the Swedish fictional character that could pick up her horse, piqued my imagination as a child.
I love this series of stamps – stinky fish…Sweds are known for it. :D
They are also know for their sweets served at tea time.
This recipe is one such sweet. It was given to me by Ruth – in Swedish. Sadly enough, my Swedish doesn’t go beyond the basics of thank you and good day, but I got out the dictionary and translated it well enough to make it.
It was a great success, judging from the fact that they were gone in no time flat once everyone got home. Here I share my translation with you. Because you need this recipe. It’s perfect for tea and unusual enough to make it very special for us Americans.
5 oz. (or 10 T. Or 150g) almond paste
½ c. Sugar
8 T. butter
1/3 c. flour
¼ c. sliced almonds
Line 9 muffin cups with paper muffin liners. Heat oven to 350 degrees.
Cream together almond paste, butter and sugar.
Add eggs and beat until combined. Stir in flour. Spoon into muffin cups, filling to ¾ inch full.
Sprinkle with sliced almond and bake for 18-22 minutes. Let cool ten minutes before serving with coffee or tea.
If you like coffee, here’s a coffee drink for you to try…
1 c. hot Hazelnut coffee
one drop almond extract
a sprinkle of your favorite sweetener
Njut av dina muffin och kaffe!
Enjoy your muffin and coffee!