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Berlinerbrød (almond slice cookies)

Erken's Berlinerbrød (Norwegian almond slice cookies) (1914): a creamed batter of 120 g butter, 180 g sugar, 3 eggs, 340 g flour with baking powder, and 150 g chopped almonds. The dough is laid in 2 cm wide lengths, baked golden, cut at once on the diagonal into 1 cm slices, and dried lightly in the oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 553 (falt i det fri)

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About the dish

From the "Baking" chapter of Stor kokebok (1914). Berlinerbrød is baked as long strips and cut on the diagonal while warm, then dried lightly — a technique that gives crisp, almond-studded slices.

How to make it

  1. 1

    Cream the butter

    Cream the butter soft and white, ideally for a long time (original: 1/2 hour).

  2. 2

    Sugar and eggs

    Add the sugar and then the eggs one after another, stirring constantly.

  3. 3

    Almonds and flour

    Mix in the blanched, chopped almonds and finally the sifted flour with the baking powder.

  4. 4

    Form the lengths

    Lay the dough in roughly 2 cm wide lengths on a greased baking sheet.

  5. 5

    Baking

    Bake nicely golden brown in a not-too-hot oven, about 175 °C (345 °F) for 15–18 minutes.

  6. 6

    Cutting and drying

    Cut the lengths at once, slightly on the diagonal, into 1 cm wide pieces. Dry them lightly in the oven at low heat.

Changes from the original

Measures converted to modern units; "washed butter" is interpreted as ordinary unsalted butter (the original's washing removed the salt and buttermilk). Baking temperature specified.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 553) → 1949 (korrekturlest, s. 644)~38% av teksten endretfjernetlagt til
150 gr. søte mandler 120 gr. smør 180 gr. sukker 3 egg 340 gr. hvetemel 5 teskeer bakepulver 150 gr. søte mandler. teskjeer bakepulver. Det utvaskede smør røres ½ time, tilsættes tilsettes sukkeret og eggene eggene, ett efter ett, de skoldede, skåldede, hakkede mandler samt det sigtede siktede mel, hvori bakepulveret er utrørt. Deigen lægges paa legges på smurt plate i 2 cm. brede længder, lengder, stekes pent gulbrune i ikke for varm ovn. Skjæres straks op litt paa skråa på skrå i 1 cm. brede lange stykker. Tørres let Tørkes lett i ovnen.

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Frequently asked questions

Why should the butter be creamed so long?
The butter is creamed for 1/2 hour (washed butter) to become light and airy, so the cookies turn out tender. With modern soft butter it goes faster with an electric mixer — cream until light and creamy before adding the sugar and eggs one at a time.
How should the dough be laid on the sheet?
The dough is laid on a greased sheet in 2 cm wide lengths and baked nicely golden brown in a not-too-hot oven (about 175 °C). The lengths should be well spaced, since they spread a little.
When should the berlinerbrød be cut up?
Right after baking, while still warm, the lengths are cut slightly on the diagonal into 1 cm wide pieces. The pieces are then dried lightly in the oven. If they cool first, they crack easily when cut.
What do I do with the almonds?
The 150 grams of sweet almonds are blanched (dipped in boiling water and peeled) and chopped, then stirred into the dough along with the sifted flour into which the baking powder has been mixed.

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