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
Units
- 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