9 Tbsp. cream
1/2 Cup + 2 1/2 Tbsp. syrup
½ Cup + 2 1/2 Tbsp. sugar
7 Tbsp. butter
2 cups flour
1/4 tsp. pepper
1/4 tsp. ginger
1/4 tsp. anise
1/4 tsp. cinnamon
3/4 tsp. baking powder
3/4 tsp. baking soda
almonds, blanched, for decorating
Boil cream, syrup, and sugar together. Stir in butter and let mixture cool until lukewarm.
Combine flour, pepper, ginger, anise, cinnamon, baking powder and baking soda. Whisk together the dry ingredients.
Sift in dry ingredients and knead the dough to mix thoroughly. Chill overnight.
Roll dough out as thin as possible and cut diagonal lines to make diamond shapes.
Lay sirupsnipper on a greased baking sheet. Place half a blanched almond on each cookie. For a shiny finish, brush cookies with egg white. Bake at 350ºF for 5 minutes.
Excerted from December, 1999, Viking Magazine “Velkommen til Bords.” Recipe from TINE Norske Meierier, the Norwegian dairy cooperative. Recipe is translated and converted from metric to U.S. measurements.