Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Almond Specier - Håkonskager

Cookies, Holiday, ChristmasTove Balle-PedersenComment
 Almond Species - Håkonskager

Almond Species - Håkonskager

December 6th, and I finally started decoration the house for christmas, and the stress of getting gifts bought for the family is starting to get to me. A great cookie and a cop of coffee helps me stay grounded. 

My mom always baked cookies in december, so we would have homemade cookies for all the family gatherings during the holidays. Danes doesn't celebrate thanksgiving, so all the winter family get-together is around christmas and new years.

One of my favorite cookies was not on my moms list, but they should have been in my opinion. The cookies are called "Håkonskager" after a Danish prince (Carl), who became the King Haakon (Håkon) of Norway. 

You might know these cookies from the tin of Danish Butter Cookies, but the homemade kind is so much better than the store bought. 

This is my take on Håkon cookies.

Ingredients: 

  • 200 g butter (salted and soft)
  • 135 g confectionary sugar
  • 80 g marzipan (grated)
  • 1/2 teaspoon vanilla paste or seeds from 1/2 vanilla bean 
  • 235 g all-purpose flour
  • 1 egg
  • raw cane sugar (coarse)

Direction: 

Cream the butter with the confectionary sugar and marzipan till it's light and fluffy in a stand mixer with a paddle. Add vanilla paste and flour. As soon as the dough comes together, stop the mixing. 

Divide the dough in to 2 pieces. Roll each part into a log (2 inch in diameter), wrap in glad wrap and refrigerate over night. Make sure to have a smooth surface to get an even look on the finished cookies.

Whip the egg and pour the raw cane sugar on a big plate. Brush or dip the logs in the egg wash and roll them in the sugar until completely coated. Wrap the logs in glad wrap again and refrigerate for about 30 minutes.

Cut the logs into ¼-inch thick cookies and put them on a baking sheet lined with parchment paper. Spacing about 1 inch apart. Bake until golden around the edges, about 12-15 minutes at 350°F. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.

 

The Danish version:

Håkonskager

Ingredients: 

  • 200 g blødt smør
  • 135 g flormelis
  • 80 g marcipan (revet)
  • 1/2 tsk vanilla paste eller  kornene fra 1/2 vanillestang 
  • 235 g hvedemel
  • 1 æg
  • perlesukker

Pisk smør og flormelis og revert marcipan til en luftig masse med en håndmikser eller røremaskine. Tilsæt mel og vanillesukker, og saml ingredienserne hurtigt til en smidig dej, pas på ikke at overmikse dejen.

Del dejen i 2 dele, og rul dem til stænger ca. 5 cm i diameter. Pak stængerne ind i plastfolie og opbevar dem i køleskabet til næste dag.

Pisk ægget i en skål, og kom perlesukker i en tallerken. Pensel stængerne med æg og rul dem i perlesukkeret.  Pak stængerne ind i plastfolien igen og lad dem ligge ca. 30 minutter i køleskabet.

Skær rullerne ud i 4-5 mm tykke skiver, læg dem på en bageplade beklædt med bagepapir. Læg ikke kagerne for tæt, da de flyder lidt ud. 

Bag kagerne midt i ovnen ved 175℃ i 12-15 minutter.  Afkøl kagerne på en bagerist og opbevar dem i en lufttæt kagedåse.