Danish cinnamon almond cookies, or jødekager as they are called in Danish, are crispy homemade Christmas cookies topped with cinnamon sugar and chopped almonds. They are a classic Danish Christmas cookie and so easy to bake.
Good to know
- The dough keeps for 2-3 weeks in the fridge and about 2 months in the freezer.
- The baked cookies keep for a couple of weeks in a cookie tin.
- The recipe makes about 80 cookies.
Danish cinnamon almond cookies
Ingredients
Instructions
Cookies
Mix flour, baking powder and vanilla sugar in a bowl. Rub the butter into the flour mixture until it resembles coarse crumbs. Lightly stir sugar and egg together and knead it into the dough until smooth and combined. This is easiest with your hands.
Chill the dough for 1 hour.
Preheat the oven to 180°C (fan).
Divide the dough in two. Dust the table with a little flour and roll out one piece thinly. Cut out cookies with a round or fluted cutter of about 5-6 cm.
Place the cookies on baking trays lined with baking paper. Repeat with the other piece of dough.
Whisk egg and water together. Mix sugar and cinnamon.
Brush the cookies with the egg mixture and sprinkle with cinnamon sugar and chopped almonds. Bake for 10-12 minutes depending on thickness. Let the cookies cool on a wire rack.
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Cut out or sliced from a roll
I divide the dough in two, roll it out and cut out the cookies with a round cutter. You can also shape the dough into 2-3 logs and cut round slices to bake.
Cinnamon sugar and almonds
Before baking, the cookies are brushed with beaten egg and water and sprinkled with cinnamon sugar and chopped blanched almonds. Instead of almonds, you can also use pistachios or hazelnuts.
A buttery dough with a little baking powder
My dough is a classic butter dough with a little baking powder and vanilla sugar. It needs to chill for an hour before you roll it out.
How long do they keep?
The dough keeps for 2-3 weeks in the fridge and can also be frozen for about 2 months, which makes it easy to bake fresh cookies throughout Christmas. The baked cookies keep for a couple of weeks in a cookie tin at room temperature.
Also try my ginger snaps with lemon, Danish pebernødder or Danish vanilla cookies. Enjoy!
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