Despite their name, Finsk Brød (Finnish Shortbread) is a traditional Danish shortbread cookie topped with a chopped almond and sugar glaze. This classic cookie is usually made at Christmas.
As a child, not a Christmas went by without my Danish mother baking a whole array of traditional biscuits and cookies.
Finsk Brød (Finnish Shortbread) is a recipe she learned to make at school and no doubt my grandmother (mormor) would have made it too.
This particular version comes straight out of a page pulled from a Danish magazine from the 60’s.
Mum said she made these slightly differently by rolling out strips of dough and then dipping them in the egg wash, nuts, and sugar.
However, I decided to follow the instructions from the magazine and they worked well too.
I did halve the recipe as it said it made 140 cookies.
I ended up with 60 cookies which sounds a lot but they are small and dainty.
I managed to fill a tin with mine.
I wish I’d made Finsk Brød years ago as they are so easy to make and taste utterly divine, and just as I remember!
They are far superior to Danish Butter Cookies you find in tins at the supermarket, but then aren’t all homemade cookies?
If you want to make someone an edible gift this Christmas Finsk Brød would make lovely gifts wrapped in cellophane or placed in small festive tins.
More Christmas and Danish Cookie Recipes
For more Christmas & Danish cookies check out the following recipes:
- Danish Vanilla Wreaths
- Danish Fedtebrød – Coconut Cookie Slices with Rum Glaze
- Hallon Cookies
- Crispy Clementine Cookies
- Scottish Snowballs (Raspberry Jam Sandwich Cookies dipped in Coconut)
- Cute Christmas Reindeer Cookies
Pin Finsk Brød for later!
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Finsk Brød (Finnish Shortbread)
Ingredients
- 250 g / 9 oz Plain flour
- 175 g / 6 oz Salted butter
- 75 g / 2 ½ oz Granulated sugar
- 50 g / 2 oz Whole almonds chopped
- 1 tbsp Granulated sugar
- 1 large free-range egg whisked for egg wash
Instructions
- Preheat the oven to 200°C.
- Sift the flour into a large bowl, add the sugar and cut in the butter.
- Using you hand knead together to form a dough.
- Roll dough out into a large rectangle about ½ cm deep.
- Egg wash the surface and scatter on the chopped almonds and then the sugar.
- Press down gently with your hand (to stop the nuts falling off).
- Cut into rectangles 2 cm x 5 cm.
- Place on baking paper on 2 large baking sheets.
- Bake for about 10 minutes.
- Allow to cool on baking trays for a couple of minutes before transferring to a wire rack to cool.
Felicity Kelly
Lovely twist n shortbread!
Carolyn Clapham
Those sound delicious!
glenn hutton
Shortbread is my favourite biscuit…
Rachel O'neill
wow well i love shortbread but not heard of this, will have to give it a go
Camilla
Great:-)
Deepa
Looking delicious, I do ur mom’s version with egg wash n roll it over granulated sugar and nuts mixture. it turned out very well.
Camilla
So glad you enjoyed them:-)
Heather Haigh
mmmmmmmmmmmmmmmmm
Jayne Sullivan
Thank you for the recipe. I must try to make these. Such a novel twist on the traditional shortbread recipe.
Ursula Hunt
These look lovely a good twist on traditional shortbread
Hafsah
I’d love to try this. We’re fans of shortbread.
Camilla
Fab:-)
KMayers
They look gorgeous. The almonds would make them a little more special. They’re certainly something I’ll be keeping in mind for when we have our usual ‘cake’ cooking sessions when the family descend each weekend 🙂
Camilla
Thanks, let me know how you get on:-)