This year I decided to try out a new recipe for Brunkager. I view this recipe as a more modern Brunkage in that, the finished product is a small rectangular cookie instead of the traditional round shape and it has pistachios in addition to almonds. The cookies are very flavorful and delicious and the only problem I had was with the aesthetic outcome. I was not able to find any whole almonds and pistachios, all I could get was almond slivers and unsalted pistachio halves and pieces. Of course now that it’s all said and done I finally found the right kind of nuts…bummer… oh well. As far as the almonds, use what you have, but whole would be perfect. But for the pistachios, I would recommend that if you cannot get whole then don’t bother with it because it really wont give you the beautiful green “wow” effect that whole pistachios would provided.
This recipe also uses Potaske which is a leavening agent commonly used in some Danish baked products. Potaske can be substituted with Baking Soda which is what I used in my previous Brunkager recipe. If you use Baking Soda you can omit the 1 tablespoon cold water. Simply just mix the Baking Soda in with the dry ingredients.
I hope you enjoy these cookies, they are a wonderful addition to any Christmas repertoire.
Brunkager (makes approx. 110 cookies)
250 gram butter (8.8 oz.)
125 gram dark syrup (4.4 oz.)
250 gram dark brown sugar (8.8 oz.)
2 teaspoon potaske
1 tablespoon cold water
3 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoon ground ginger
1 teaspoon ground allspice
500 gram all-purpose flour (17.6 oz.)
30 gram whole unsalted pistachios (1 oz.)
120 gram whole blanched almonds (4 oz.)
Using a 20 x 20 centimeter (8 x 8 inch) container, cut 2 pieces of parchment paper to fit inside the dish without it crimping up in the corners. Place parchment paper in a cross fashion with paper extending over the edges. Set aside.
Place butter, syrup and brown sugar in a sauce pan and melt over medium-high heat. Once ingredients are melting, whisk vigorously until it comes together. Remove from heat.
Combine potaske and water, set aside. Combine flour, cinnamon, cloves, ginger and allspice in the bowl of a stand-mixer fitted with the hook attachment. Add potaske/water mixture to the warm butter/syrup mixture. Pour the warm butter/syrup mixture into the flour mixture and mix until a homogeneous mass. Add pistachios and almonds and continue mixing until combined.
While batter is still warm, pour into dish lined with parchment paper and press the mixture into corners and flatten. Cut another piece of parchment paper to fit and place on top of dough. Fold overhanging edges of paper in over batter and allow to cool at room temperature until the following day. Next day, remove dough from dish and cut into 4 logs. If you plan on baking the cookies at this point, cut logs into thin slices and place on baking sheet lined with parchment paper, leaving a 1 inch space between cookies. Bake in a 180 degree C (350 degrees F) preheated oven for 9 – 12 minutes. Allow cookies to cool completely before placing in a cookie tin with a tight fitting lid.
If you plan on baking cookies on a later date, wrap each log tightly in plastic wrap, place in a zip-loc bag and store them in refrigerator for 1-2 weeks. Flavors will continue to develop as dough sits. Once ready to bake, allow dough to come to room temperature before slicing and baking. Merry Christmas and Glædelig Jul.
Source: adapted from Det Søde Liv