Jules Destrooper Almond Thins

Danish name: Brunkager

INGREDIENTS:

250 g butter
250 g brown sugar
125 g light syrup (made from cane sugar or palm sugar or golden syrup)
500 g all purpose flour
3 tsp cinnamon
2 tsp ginger
1 tsp cloves
1 tsp allspice
150 g whole almonds
25 g pistachios (unsalted)
2 tsp baker’s ammonia (this is what makes the cookies crunchy)(King Arthur Flour sells it)
1 tbsp cold water

DIRECTIONS:

  1. In sauce pan over medium heat, add butter, syrup and brown sugar. Heat until 70 C (160 F). Set aside.
  2. In large bowl, mix spices and flour. Add almonds and pistachios.
  3. In small bowl, dissolve ammonia into cold water.
  4. Pour butter mix and ammonia mix into bowl with flour mix.
  5. Pour batter into 8 x 8 brownie pan (pyrex) lined with parchment paper.
  6. Cover pan with parchment paper.
  7. Leave the pan, with the batter, on your kitchen table for the next day. (Remember, Denmark is a cold country, so doing this in a hot or humid climate might not work so well – in that case, leave it in an unheated oven).
  8. The batter should the next day be a solid dough. Use a sharp knife to cut the dough into 5-6 logs and then into thin slices.
  9. Bake at 180 C (360 F) for 8 – 12 min.
  10. Let cookies cool completely.
  11. Store in airtight jar.
  12. Enjoy!
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