Jødekager (Jewish Cookies)
These buttery and crisp cookies are sprinkled with cinnamon sugar and chopped almonds. They are a classic Christmas cookie in Denmark, originating in the Danish Jewish community in the 1700s.
Ingredients
DOUGH
- 250 grams (about 2 cups) all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
- 150 grams (10.5 tbsp) unsalted butter, cold
- 100 grams (1/2 cup) sugar
- 1 large egg
TOPPING
- Egg wash (one egg mixed with some water)
- Finely chopped unsalted almonds
- Cinnamon sugar (just mix together cinnamon and sugar)
Instructions
- Combine flour, baking powder, and salt in a large mixing bowl.
- Crumble the butter in the dry ingredients with your fingers until there are no big lumps and it resembles the texture of sand. Add the sugar and mix again.
- Add the egg and mix into the dough until it comes together. Wrap in cling film and refrigerate for a few hours or overnight.
- When you are ready to bake your cookies, preheat your oven to 400 F (200 C). Line two or three cookie sheets with parchment paper (I bake two at a time, but it depends on your oven space).
- Using extra flour for the surface and rolling pin, roll out your dough until it is quite thin and cut into shapes. Carefully transfer the cookies onto your cookie sheets.
- Brush each cookie lightly with egg wash and sprinkle with almonds and cinnamon sugar. I find it easier to combine the almonds and cinnamon sugar into one mixture before sprinkling.
- Bake for 5 minutes, perhaps a bit longer if your cookies are on the thicker side. They should be slightly golden brown around the edges.
- Cool and enjoy! Store in a cookie tin or tupperware container.