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!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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.
Lisa Williams
I am saving these back so I can make them soon 🙂 Thank you for the recipe !
Camilla
Fab:-)
D.
Can you share your mother’s method too? Her method sounds more like what I grew up with from my Danish grandmother’s baking.
Camilla
Hi, well I have shared my mother’s method in the intro. She doesn’t have her recipe any more if that’s what you mean.
Maya Russell
I made ordinary shortbread yesterday. I love this take on it- the nuttiness.
Camilla
Thanks Maya, yes the nuts give it a lovely flavour!
Jacqueline Roberts
sounds great, would have loved a family recipe like this.
Camilla
Thanks Jacqueline:-)
Paul Wilson
I love seeing other cultures interpretations of recipes.
Amanda Beamish
I think I’ll give these a go this year instead of traditional shortbread. Thanks!
Camilla
Enjoy:-)
Maddy
We’re not almond fans in our house, so could we substitute pecan or walnut?
Camilla
I’ve never made biscuits with those particular nuts but I think hazlenuts would be good:-)
Ursula Hunt
love any type of shortbread with a cup of tea
Laura Cooper
Something a bit different to try!
Paul Wilson
Looks ideal for a summer’s afternoon tea.