Prep. time: 40 minutes
Cooling time: 2-3 hours at least
Cooking time: 8 to 12 minutes

Brunkager, as they are called in Danish, are another very famous and traditional Danish Christmas cookie.

Hints & Tips
(1) The original recipe contains potash, a chemical leavening agent which is typically used to make Brunkager and gingerbread. It's hard to find, so we substitute baking soda, although it may produce a less crisp result.

If you decide to use potash, dissolve 2 Tsp. potash in 1 Tbsp. cold water. Add the potash mixture in step 3 with the butter.

The dough

1. Melt butter in small saucepan over medium heat. Stir in brown sugar and syrup. Bring to a low boil, stirring until sugar has dissolved. Set aside and let cool.
2. Combine cinnamon, cloves, ginger, allspice, baking soda and all-purpose flour in a mixing bowl. Add the whole almonds and pistachio kernels.
3. Pour the butter into the bowl a little at a time with the flour and mix/knead the dough briefly until smooth.
4. Pour the batter into an cake pan (about 18x18 cm - 7x7 inch) lined with baking paper. Make sure the batter is in an even layer.
5. Cover and chill in the fridge for at least 2-3 hours - longer if you can. The cookie dough needs to be very solid before baking..

Cutting and Cooking

1. Preheat oven to 180°C / 350°F.
2. Use a sharp knife to cut the dough into 5-6 logs and then into thin slices of 1/4".
3. Place the cookie slices on a baking sheet lined with baking paper.
4. Bake the cookies at 180°C / 360°F for about 8-12 minutes. Take the cookies out of the oven when the sides start to crisp. The cookies will seem soft at first but they crisp up as they cool.
5. Let the cookies cool. Store in an airtight box or jar.