Finskbrød (Danish Almond Cookies)

Finskbrød (Danish Almond Cookies)

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  • 1/2 cup whole spelt flour
  • 1 cup refined spelt flour
  • 12 tablespoons butter
  • 1/3 plus 1/4 cup cup sugar
  • 1 egg yolk
  • 1 egg, beaten
  • 1/2 cup chopped almonds


In a mixing bowl, combine flours and butter by hand or with a pastry cutter until crumbly. Add 1/3 cup sugar and egg yolk and lightly mix together with a spoon. Refrigerate for 30 minutes.

Preheat oven to 375º F.

Roll dough into 3 to 4 ropes about 1/2-inch-thick. Brush the top with egg and sprinkle with almonds and remaining sugar, lightly pressing them into the dough. Cut into 2-inch pieces. Place cookies 2 inches apart on a baking tray lined with parchment paper.

Bake for 10 to 12 minutes. Cool on a wire rack. Store in an airtight container.

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