Finnish Cookies Danish Finsk Broed
Delight your taste buds with Finnish Cookies, also known as Danish Finsk Broed—a charming blend of Nordic simplicity and buttery richness. These traditional shortbread cookies are exquisitely crisp and lightly sweet, made with just a handful of pantry staples like unsalted butter, sugar, and flour. What sets them apart is their delicate topping of pearl sugar and slivered almonds, brushed with egg white for a golden finish that's as beautiful as it is delicious. Perfectly portioned thanks to a pre-baking scoring technique, these cookies are easy to share and ideal for holiday gatherings, afternoon tea, or as a delightful snack. With a quick prep time of just 20 minutes and a bake time of 15, this classic recipe offers both elegance and ease, making it a must-try for every baking enthusiast.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 1 large Egg white
- 50 grams Pearl sugar or coarse sugar
- 50 grams Slivered almonds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer until the mixture is light and fluffy.
Add the vanilla extract and mix well.
Gradually add in the all-purpose flour and mix on low speed until the dough comes together. Be careful not to overmix.
Divide the dough into two equal portions. Roll each portion into a log approximately 12 inches (30 cm) long and about 2 inches (5 cm) in diameter.
Place the logs onto the prepared baking sheet. Flatten each log slightly so that they are about 1/2 inch (1.25 cm) thick.
Lightly whisk the egg white in a small bowl and brush it over the surface of the flattened logs.
Sprinkle pearl sugar or coarse sugar evenly over the logs, followed by the slivered almonds.
Using a sharp knife, score the logs into 1-inch wide pieces without cutting all the way through. This will make it easier to separate them after baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes before cutting along the scored marks to separate the cookies.
Transfer the cookies to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 88 mg | 4% | |
| Total Carbohydrate | 352.1 g | 128% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 153.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
