The stage is set for these lovely almond cookies to play the Danish ouverture for this week of christmas cookies 🙂
Perfectly crispy but not too dry, these cookies are easy to make and their taste is all about the almonds!
200 g room-tempered butter
200 g sugar
1 tbsp syrup
75 g chopped almonds
1 tsp natron i.e. baking soda
400 g flour (maybe a little less)
Mix the dry ingredients together. Cut the butter into small flocks and add the butter flocks and the sirup to the dry ingredients. Knead thorougly until it turns into a firm dough. Let the dough rest in the fridge for one hours. Preheat the oven to 200°C. Then knead the dough again and roll into two rolls with 3 cm diameter. Cut with a sharp knife into even slices of about 5 mm. Place on a baking sheet that is covered with baking parchment and bake for 7-8 minutes until they are golden brown.