Day 19: Danish Almond Cakes
Recipe from The Good Housekeeping Illustrated Cookbook
So throughout this project, I have shared recipes with you all that have been passed down to me from my maternal grandmother as well as sharing some other favorites for my in-laws and my step-father. I figured it was time to pay some tribute to my step-mom, whose family is from Denmark.
1 2/3 cups all-purpose flour
1/2 cup sugar
1/2 cup diced toasted almonds
1/2 cup butter, softened
1/2 cup shortening
1 Tbsp ground cinnamon
1/2 tsp double-acting baking powder
1/2 tsp ground cardamom
1 egg yolk, beaten
1 Tbsp water
blanched almonds, halved
Into a large bowl, measure all the ingredients except the egg yolk, water and blanched almonds. With the mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with a rubber spatula. Cover; refrigerate for 2 hours.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
Using your hands, shape the dough into 1-inch balls and place about 2 inches apart on the prepared cookie sheets. Cover the bottom of a flat-bottomed glass with a damp cloth and use to flatten slightly each ball of dough.
In a cup, blend the remaining egg yolk with water. Brush the egg yolk glaze on to the tops of the cookies and then top each with an almond half.
Bake at 375 degrees F for 10 minutes, or until golden. Upon removing the sheets from the oven, immediately remove cookies to wire racks and allow to cool. Store in a tightly covered container.