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
- Substitute Ammonium Carbonate: Use 1 ½ tsp baking powder if you can’t find ammonium carbonate.
- Add Flavor Enhancements: A splash of almond extract deepens the nutty flavor.
- Make Ahead: Dough can be frozen for up to 3 months.
- Presentation Tip: Dust with powdered sugar for a festive look.
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 65mgPotassium: 35mgFiber: 1gSugar: 8gVitamin A: 120IUCalcium: 10mgIron: 0.5mg
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