Sugar and Almond Cookies

  • Yield: 30 servings


1 2/3cups unbleached bread flour
1/2cup granulated sugar
3/4cup (1 1/2 sticks) butter, chopped and softened
1-- egg
2tablespoons water
1 1/2tablespoons sugar crystals
1/3cup finely chopped almonds or hazelnuts


  1. Mix the flour and granulated sugar in a mixing bowl.  Add the butter and mix well first with a spoon and then with your hands to form a dough.  Shape into a ball.  Roll into a square 1/4-inch thick on a work surface.  Cut into 1-inch-wide and 2-inch-long pieces with a knife or pizza cutter.
  2. Beat the egg with the water in a small bowl.  Brush over the dough; sprinkle with the sugar crystals and almonds.  Arrange on a 12×17-inch cookie sheet sprayed with nonstick cooking spray.
  3. Place on the center oven rack and bake at 425F for 10 to 12 minutes or until light brown.  Remove to a wire rack to cool. Serve with a glass of milk.  Store in an airtight container for several weeks.

Recipe reprinted with permission from Stig Hansen’s Cooking Danish, A Taste of Denmark (Eden, Utah, 2007).