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Finskbrød

This is a recipe, not sure of the origin, that comes from the same red recipe book as discussed previously. It's a type of shortbread without egg that is brushed with milk and sprinkled with rough sugar and chopped almonds. The edition shown is without the almonds, but you get the picture.

BLOG POSTINGS > Desserts & Baking

Finskbrød

by Marian The M(?)

For around 2 sheets of cookies:

  • 250 g flour
  • 175 g soft butter
  • 125 g sugar
  • one egg, stirred, for brushing
  • nib sugar if available, otherwise normal
  • finely chopped or blended almonds, skins off

Mix butter and flour until homogenous

Add sugar and knead until you get a soft, pliable dough

Turn on oven at 320 degrees Fahrenheit (see, being accommodating. It's 160 Celsius)

Sprinkle a tabletop with flour and roll the dough, in multiple portions if easier, into a plane around 1 cm tall

Cut the cakes into squares 1 cm wide and 3 cm long

The squares are brushed with egg before separated

Mix the nib sugar and chopped almonds on a small plate or low bowl, and dip the cakes into it

Place the cakes on baking sheet covered in baking paper, and bake until golden, around 10 minutes


Enjoy!

Marian The M(?)

Posted by: Marian The M(?)

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