FINNISH COOKIES / DANISH FINSK BROED
These cookies are very delicate and melt in your mouth. The name is a bid odd, it is a Danish cookie but directly translated called 'Finnish Bread'. The dough needs to rest for at least one hour which is not included in the prep time. Note - The dough can be frozen for easy planning UPDATE: After Mersaydees review I would like to add that whole raw alminds can be easily skinned/blanched if placed in very hot water for 2 min. This loosens the skin and make it pop off without effort
Provided by Deantini
Categories Dessert
Time 40m
Yield 125 cookies, 125 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour and sugar in a bowl, cut the butter in small pieces and cut it into the flour mixture.
- Whip one egg and add to the dough, Gather the dough quickly. If you find the dough is too dry you can add a bit of water to help gather the dough.
- Divide the dough into 4 portions and roll the dough into long ropes about as thick as your finger. Flatten the 'ropes' and cut them into 2 inch long cookies.
- Place the cookies on cookie sheets lined with parchment paper and let them rest in a cool place for at least one hour.
- Meanwhile - chop the almonds roughly and mix them with 1 tbsp sugar.
- Whip one egg.
- Preheat oven to 400°F.
- Brush the cookies with egg and dust with almond/sugar mix.
- Bake the cookies for 12-15 min at 400 F until golden.
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