These cookies are called “Jew cookies” in Danish, as they were introduced in Jewish bakeries in Denmark in the 1700s.
The wonderful new types of spices were exciting and quickly became popular - and these cookies are still a beloved Christmas tradition in Denmark.
INGREDIENTS
- Glutenfree flour 400 grams
- Eggs 4
- Cane sugar 200 grams
- Vanilla 50 g
- Salt 1 little teaspoon
- Cardamom 1 teaspoon
- Cinnamon 1 teaspoon
- Dairy free butter 200 grams
- Baking soda 1 teaspoons
- Marzipan 200 grams
HOW TO
When the butter and the marzipan has reached room temperature, cut them into small pieces and mix everything (except the ingredients for the topping) together in a bowl.
You can use a handmixer to begin with, but then you might want to proceed kneading the dough with your hands. Refrigerate the dough in a piece of clingfilm for 1 hour or more.
When you take it out, shape it into a large cylindrical shape measuring 5-7 cm in diametre.
Use a breadknife to cut the cookies out just as thick as you want them.
I make them quite thick, approximately 5 mms, and then I like them soft in the middle.
I give them around 9 minutes in the middle of the oven at 200°C.
Topping:
- 1 egg for brushing
- 1/2 dl organic cane sugar
- 2 teaspoons of organic cinnamon
- 1 dl almonds
