Description
A classic Danish almond shortbread, thin and crisp, cut into two-inch rounds and baked just six minutes — the first of three small cookies from the cookbook.
Ingredients
- 5 oz (140 g) almonds
- 5 1/2 oz (155 g) flour
- 2 1/2 oz (70 g) sugar
- 1/2 tsp baking powder
- 5 oz (140 g) unsalted butter
- 1 egg
Instructions
Finely chop the almonds in a food processor. Add the flour, sugar, baking powder, butter, and egg to the food processor. Blend until the dough comes together. Knead the dough with your hands until smooth, then wrap in plastic wrap and refrigerate for one hour.
Preheat the oven to 390°F (200°C). Roll the dough out on a floured surface to about 1/4 inch thick. Use a cookie cutter or the rim of a glass to cut 2-inch diameter rounds.
Arrange the cookies on a baking sheet lined with parchment paper. Bake for 6 minutes, or until the edges are lightly golden. Let the cookies cool on a wire rack before serving.
Notes
- This is the almond version — the cookbook has two more, a traditional oatmeal and a light dream-cookie with strawberry jam.
- The dough needs a full hour in the fridge; with 5 oz of butter in it, it is too soft to roll or cut a clean edge straight from the processor.
- Six minutes at 390°F (200°C) is correct even though it sounds short — pull them while the centers still look underdone, since they firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Recipes
- Cuisine: Danish
Nutrition
- Serving Size: 1 serving
- Calories: 113
- Fat: 8 g
- Carbohydrates: 9 g
- Protein: 2 g