Baking Challenge #3: Danish Almond Cookies in 20 minutes

I found this recipe today on recipezaar for Danish “Mandel Kager” Almond Cookies.

In my baking endeavors so far, I’ve learned two important things. I’m sure I knew these before, but kind of ignored them.

  1. Not all ovens run to the temperature that they say they do. Some run hotter, some run cooler. It’s important to get a feel for what your oven runs at. For instance, my oven runs like an incinerator. If you put it on 150C, it’s about the equivalent of 180C.
  2. Buying a timer is very important. It means you’ll always bake things for the right amount of time, and be alerted loudly to when it’s ready. It also makes things less stressful, because you can do other things in the meantime without feeling you have to check things time and again.

I mixed all the ingredients in my Kenwood Chef, sprayed the tray with some light olive oil, rolled the mix into balls, and dotted about 7 on to the tray. I put the rest of the mixture into a bowl, covered it and put it in the fridge for another time.

Why? Well, I figure it will last a couple of days. I figure that if I make them all in one hit, I’m likely to eat too many. I also figure that if I keep the mix and make another batch later, I’ll extend the mix and be able to have fresh cookies again in a few days. Also, like most sweet recipes, it contains a tonne of butter, and I’m conscious that if I do end up eating a lot of them, I’ll be consuming that tonne of butter. So yeah, it’s to essentially to spread out my butter consumption so I feel mentally better about eating them!

The mixing & prep time took under 10 minutes. I then baked them for about 12 minutes. They should be cooled for a while until the harden up, but overall these are very quick cookies to make.

Ingredients-wise I stuck to the recipe quite well. Instead of the cinnamon and cardamom though, I used some mixed spice. I also didn’t put in the shortening – I didn’t have any so omitted that completely and just put in a bit extra butter. I put it a touch of almond essence too – just a drop or two – to extend the almond flavor.

Overall, they’re pretty good cookies! My first impression is that they are very light and fluffy cookies, but this may just because they need more time to rest. The almond flavor is delicious though, and the spice is a nice touch. Very simple and inexpensive little recipe to try out next time you have a cookie craving ๐Ÿ˜€

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3 thoughts on “Baking Challenge #3: Danish Almond Cookies in 20 minutes

  1. That sounds really good.

    You seem to be coming along in the baking end of things. ๐Ÿ™‚

    Everything you make looks lovely; I just have to get my mom to try out some of the recipes… I’ve already printed a few out for her.

    ๐Ÿ™‚

    Amy

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