Danish Almond Cookies are a classic Scandinavian treat known for their delicate, buttery texture and rich almond flavor. These cookies originated in Denmark, where almond-based pastries have been cherished for centuries. The recipe uses ammonium carbonate, a traditional leavening agent, giving the cookies a uniquely light and crisp bite. Perfect with coffee or tea, these cookies embody old-world charm and a subtle nutty sweetness that makes them irresistible for holiday platters or everyday indulgence.
Ingredients
- 1 cup butter ( or margarine)
- 1 cup vegetable shortening
- 2 cups sugar
- 4 tbsp heavy cream
- 4 ½ cups all-purpose flour (sifted )
- 1 ½ tsp ammonium carbonate (or baking powder substitute)
- 1 tsp salt
- 1 cup blanched almonds (chopped fine)
Instructions
Step 1: Cream Butter and Sugar
- Cream together butter, shortening, and sugar until light and fluffy.
Step 2: Add Cream and Dry Ingredients
- Mix in the heavy cream.
- Gradually sift in flour, ammonium carbonate, and salt, mixing well.
Step 3: Add Almonds
- Stir in finely chopped blanched almonds until evenly distributed.
Step 4: Shape and Chill
- Shape dough into long rolls.
- Wrap in wax paper and refrigerate overnight to firm.
Step 5: Slice and Bake
- Preheat oven to 375°F (190°C).
- Using a sharp knife, slice dough thinly.
- Place cookies on an ungreased baking sheet and bake for 8–10 minutes, until lightly golden.
Step 6: Cool and Serve
- Allow cookies to cool completely on a wire rack.
Tips
- Chill the dough thoroughly overnight for best slicing and shape retention.
- Use a very sharp knife to cut thin, even slices for crisp cookies.
- Substitute margarine for butter only if needed; butter gives the best flavor.
- Toast almonds lightly before chopping for deeper almond flavor.
- Keep dough wrapped tightly to prevent drying in the refrigerator.
- Bake one test cookie first to confirm thickness and baking time.
- Store cookies airtight to maintain crisp texture.
- Freeze sliced unbaked dough between layers of parchment for bake-later convenience.
- Sprinkle tops lightly with sugar before baking for added sparkle and crunch.
- If ammonium carbonate aroma seems strong while baking, it will dissipate after cooling.
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 65mgPotassium: 35mgFiber: 1gSugar: 8gVitamin A: 120IUCalcium: 10mgIron: 0.5mg