


Swedish bitter almond biscuits (mandelkubb) following a recipe from ~1927
When I moved in to my current apartment, there was to my great surprise a recipe notebook in one of my cupboards. The book belonged to the first owner of my apartment, Ida Pettersson, who moved in here when it was newly built in 1927. She moved out almost 50 years later, and a few other people have lived here since, but everyone let the book stay at the apartment and some even added recipes to it.
Today, I tried Idas recipe for mandelkubb (which I think translates into Swedish bitter almond biscuits). They got a bit dry, but the consistency is so incredibly fluffy that it feels like biting into a cloud.
Most of her earlier recipes only lists ingredients, with no instructions whatsoever. My grandma used to make these biscuits so I had an idea of what to do (like hold my breath when opening the oven because hartshorn salt is BRUTAL to inhale).
The only thing I did different from Ida was to add pearl suger. I mixed it with chopped almonds (not the bitter ones) and rolled the kubb in them after first brushing them with cream.
Will do again, but maybe add a little bit more butter.