Jødekaker (Norwegian butter biscuits)

Name: Jødekaker (Norwegian butter biscuits)
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 375 g plain flour (sifted); 375 g potato starch; 500 g butter (washed); 250 g sugar; 1 pc egg; 50 g almonds (blanched and finely chopped); egg white (lightly beaten, for brushing); sugar (for sprinkling)

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration I. Bagverk, s. 84 (falt i det fri)

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How to make it

1
Make the dough
Mix the sifted flour and potato starch. Stir in the sugar and the egg. Work in the washed butter with a rolling pin or your hands.
2
Shape and bake
Roll out the dough and cut out biscuits with a glass or a round cutter. Place them on a greased tray and brush with lightly beaten egg white. Sprinkle with sugar and the finely chopped, blanched almonds. Bake until light golden brown.

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