Cooking Lesson #505: Danish Almond Cookies

…from the Perspectives’ Kitchen

How you doin’? I spent a wonderful summer researching Tivoli Gardens—an amusement park and pleasure garden located in the center of Copenhagen, Denmark. The park opened on August 15, 1843; it is the second-oldest operating amusement park in the world, after Dyrehavsbakken in nearby Klampenborg, also in Denmark.  
 
There is a cookie bakery in the park that bakes up butter-vanilla and butter and almonds into the most delightful crisp cookies imaginable.  These cookies are my very favorite cookies to make around Christmas time… or any time of year for that matter.  They are simple to make, unique and pretty.  

Prep time:  10 minutes
Bake time:  15 minutes
Yield:  40 to 45 cookies
 
Ingredients 
For the cookie dough
1/2 cup unsalted Danish butter (see ChefSecret)
1 cup granulated sugar
1 large egg
1 teaspoon almond extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon kosher salt
1/2 cup sliced almonds
2 tablespoons milk
 
For the icing
1-1/4 cups confectioners' sugar
1/4 teaspoon almond extract
1/4 cup milk
 
Directions
To make the cookie dough

1. Preheat an oven to 325⁰ F.
2. In a medium bowl, using an electric mixer, cream the butter and sugar.
3. Add the egg and almond extract; mix until light and fluffy.
4. Stir in the flour, baking powder and salt; mix well.
5. Divide the dough into 4 pieces and roll each one into a log about 12 inches long.
6. Place 2 logs per cookie sheet 4 to 5 inches apart. Using 2 sheet of parchments paper, flatten each roll by hand or with  a rolling pin until it is about 3 inches wide.  
7. Brush the flattened roll with milk and sprinkle with sliced almonds. Lightly press the almonds into the dough.
8. Bake 12 to 15 minutes or until edges are slightly browned. Some ovens run hotter than others—keep your eyes on the edges.
9. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide.

To make the icing and decorate the cookies

1. While the cookies are cooling make the almond icing.
2. In a small bowl, stir together the powdered sugar, almond extract and milk until thickened and smooth.  
3. When the cookies are cool, drizzle with the almond icing.

ChefSecret: Danish or European cultured butters have a higher fat and lower moisture/water content than those traditionally produced in the U.S.  The result is a creamier, milkier butter that tastes freshly churned. It’s growing in popularity and is readily available in most supermarkets. Look for Plugrà or Danish brand butters.

Quip of the Day: “Which type of cookie can make a person become a rich man from a mere pauper? It definitely is a fortune cookie!"
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Baking #Cookies #DanishAlmondCookies #TivoliGardens #Plugra #Aldmonds #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                           ©Perspectives/The Consulting Group, LLC, 2022

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