Recipe by: Jenny Blom
Source: Jenny Blom’s mother in law who got it years ago from “Hemmets Journal” magazine
Makes: 16 – 20 cookies
An old Swedish recipe from the county of Småland (same county that IKEA originates from).
- 200 g butter
- 150 g sugar
- 2 teaspoons vanilla sugar
- 2 egg yolks
- 400 g wheat flour
Preheat oven to 150 C (300 F)
- To make the dough, mix the butter, sugar, vanila sugar, egg yolks and wheat flour in a bowl.
- Form the dough out into a thick roll.
- Slice the dough into 16-20 pieces. Put them into paper lined muffin tin and flatten them a bit.
- If you don‘t have a muffin tin, you can put them directly the paper muffin forms on a baking sheet.
- Grind the nuts (can use a food processor).
- Whip the egg whites to hard foam.
- Add sugar a bit at the time and whip the egg whites until firmand compact again.
- Add the grinded nuts and mix.
- Place a clique (about a teaspoon) of the meringue on top of the dough in the muffin forms.
- Garnish with one nut in each cookie.
- Bake in the middle of the oven for about 35-40 mins.
- For the last minutes, place the baking plate a bit higher up.
Ingredients (Meringue Topping)
- 2 egg whites
- 200 g sugar
- 100 g hazelnuts
- 20 hazelnuts
Download PDF here: Swedish Kulla Cookies Jenny Blom