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Jødekager
Danish Jewish Cookies
Jødekager, or Danish Jewish cookies, are small, crisp, and buttery cookies traditionally enjoyed during the Christmas season. They are characterized by their simple dough, rolled into logs, sliced, and topped with a sprinkle of cinnamon sugar and chopped almonds.
🧂 Malzemeler
- 330 g All-purpose flour
- 250 g, cold and cubed Unsalted butter
- 200 g Granulated sugar
- 2 large Egg yolks
- 1 for brushing Egg white
- 3 tbsp, for topping Granulated sugar
- 1 tbsp, for topping Ground cinnamon
- 50 g, finely chopped, for topping Almonds
👨🍳 Yapılışı
- 1
Make the dough: In a food processor, pulse flour and cold butter until the mixture resembles coarse crumbs. Add sugar and egg yolks, and pulse until the dough just comes together. Be careful not to overmix.
- 2
Chill the dough: Divide the dough into 2-3 portions, shape each into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1-2 hours, or overnight.
- 3
Prepare the topping: In a small bowl, whisk together 3 tbsp sugar, cinnamon, and chopped almonds.
- 4
Preheat oven to 395°F (200°C). Line baking sheets with parchment paper.
- 5
Slice and top the cookies: Slice the chilled dough logs into 5mm (approx. 1/4 inch) thick rounds. Place slices on the prepared baking sheets. Lightly brush the tops with egg white and sprinkle generously with the cinnamon-sugar-almond mixture.
- 6
Bake: Bake for 5-7 minutes, or until the edges are lightly golden. Watch closely as they can brown quickly.
- 7
Cool: Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
💡 Profesyonel İpuçları
- ✓For a crispier cookie, roll the dough logs slightly thinner.
- ✓Ensure the butter is very cold for the best texture.
- ✓These cookies can be made ahead and stored in an airtight container for up to a week.
✨ Yorum Fikirleri
Bu tarifi kendi versiyonunuz için ilham kaynakları
- Add a pinch of cardamom to the dough for extra spice.
- Use walnuts or pecans instead of almonds for the topping.