#scandinavianbaking

Danish Peppernut Cookies, also known as Pebber Nodder, are spiced buttery cookies that evoke feelings of nostalgia and warmth. These bite-sized treats are ideal for holiday parties and cozy evenings in.

Ingredients: 250g butter, softened. 250g granulated sugar. 1 large egg. 500g all-purpose flour. 1 tsp ground cinnamon. 1/2 tsp ground cardamom. 1/4 tsp ground cloves. 1/4 tsp ground nutmeg. Zest of 1 lemon. 100g chopped almonds. Powdered sugar, for dusting.

Instructions: Melt the butter and mix it with the sugar in a large bowl until the mixture is light and fluffy. Mix the egg in well by beating it in. It's time to mix the flour, ground cardamom, ground cloves, ground nutmeg, and lemon zest. Mix until you get a dough. Add the chopped almonds and mix them into the dough so that they are spread out evenly. Cut the dough into smaller pieces, and then roll each piece into a log that is about an inch across. Put the logs in the fridge for at least an hour, or until they are firm. Set the oven to 180C 350F and heat it up. Put parchment paper on the bottom of a baking sheet. Take the chilled dough logs out of the fridge and cut them into thin rounds. Place the cookie rounds on the baking sheet that has been prepared, leaving a little space between each one. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. If the cookies are still warm, you can sprinkle them with powdered sugar. Take a break with a cup of coffee or tea and enjoy these tasty Danish Peppernut Cookies.

Prep Time: 20 minutes

Cook Time: 10-12

‘Potato’ cake - Scandinavian Baking by Trine Hahnemann