Yield: Makes 40-50 cookies
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.
- 1/2 cup whole spelt flour Add to list
- 1 cup refined spelt flour Add to list
- 1 1/2 sticks (12 tablespoons) butter Add to list
- 1/3 cup sugar Add to list
- 1 egg yolk Add to list
Preheat oven to 375º F. In a medium mixing bowl, combine flours and butter by hand or with a pastry cutter until crumbly. Add the sugar and egg yolk and lightly mix together with a spoon. Refrigerate for 30 minutes.
Roll the dough into 3 to 4 ropes about 1/2-inch thick. Brush the top with egg and sprinkle with almonds and 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, PCC Cooks instructor
Source: Sound Consumer December 2008
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