Finskbrød (Danish Almond Cookies) | PCC Natural Markets

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Finskbrød (Danish Almond Cookies)

Yield: 40 to 50 cookies

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This Danish recipe was passed down to Birgitte from her grandmother, whose father was a professional baker. She has updated it to include spelt flour and less sugar.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

Preparation

In a mixing bowl, combine flours and butter by hand or with a pastry cutter until crumbly. Add 1/3 cup sugar and egg yolk and lightly mix together with a spoon. Refrigerate for 30 minutes.

Preheat oven to 375º F.

Roll dough into 3 to 4 ropes about 1/2-inch-thick. Brush the top with egg and sprinkle with almonds and remaining sugar, lightly pressing them into the dough. Cut into 2-inch pieces. Place cookies 2 inches apart on a baking tray lined with parchment paper.

Bake for 10 to 12 minutes. Cool on a wire rack. Store in an airtight container.

Recipe by Birgitte Antonsen, PCC Cooks instructor

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