Jewish Cookies I (jødekaker, 1914): a thin Norwegian cut-out cookie made of 750 g flour, 500 g butter, 500 g sugar, 5 tbsp cream, 1 tbsp cognac and 250 g ground almonds; rolled thin, cut out and baked pale yellow.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 560 (falt i det fri)
The first of Erken's two Jewish-cookie recipes in the baking chapter; a rich almond cookie rolled thin and cut out with a cutter.
Mix the dry parts
Mix the sugar, flour, cream, cognac and the blanched, ground almonds.
Knead in the butter
Work the cold butter into the mixture and knead into a smooth dough.
Roll and cut out
Roll the dough out thin and cut out cookies with a cookie cutter or a glass.
Bake
Place the cookies on a baking sheet and bake them pale yellow in a moderately hot oven (about 180–190 °C (375 °F)).
Measurements modernized (grams, tablespoons). "Washed butter" is given as unsalted butter, "pounded almonds" as ground, blanched almonds. Baking temperature is an estimate for a modern oven.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Kremfløte
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mål modernisert (gram, spiseskjeer til spsk). «Utvasket smør» er angitt som usaltet smør, «støtte mandler» som malte, skåldede mandler. Steketemperatur er anslått for moderne ovn.
Be the first to share your own version.
We may earn a commission if you buy through these links. It does not affect the price.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
