I have got this wonderful scam…er…scheme that I’ve been working. I beg people for their family Christmas recipes, and they show up at my door bearing not only the recipe, but also a plate of samples. (Some of you are making a note now to start a food blog so that you can work your own little sample scheme next Christmas. It’s alright, I don’t mind sharing my excellent ideas. 😀 )
My friend Yvonne was telling me about how she and her mother-in-law were getting together to make Skorpa, which is apparently one of those can’t-have-Christmas-without items in their family. I expressed interest in the recipe, and sure enough, here came Yvonne with a little bag of Skorpa and the recipe. So here it is–I’m sure there are a lot of variations from family to family, and if you have some wonderful version of it, please do share!
Skorpa (Swedish Toast)
- 1 c. butter
- 2 c. sugar
- 2 eggs
- 3 1/2 c. flour
- 2 tsp. baking powder
- 3 1/2 oz. package slivered almonds, chopped
- 1 c. sour cream
- 1/2 tsp. salt
- 2 tsp. ground cardamom
Cream together the butter and sugar. Add eggs and mix well. Add sour cream, flour, baking pdr., cardamom, and salt. Mix well. Stir in almonds.
Line 9×13 in. pan with foil. Pour mixture in (it will be very thick.) Spread to cover bottom of pan. Bake 45 min. at 350ºF.
Let cool. Lift cake out by holding on to foil. Cut into 3 parts lengthwise. Wrap each part in foil, and freeze for clean slicing. When frozen, slice each part in 1/3 in. slices. Place slices on baking sheet. Toast in 300ºF oven–watch carefully to prevent burning. Turn after approx. 15 min (when the first side is light golden brown) and toast for approx. 15 minutes more (until light golden brown.)
The Skorpa will look like biscotti, but will be softer and chewier in texture.
Serve with strong coffee.