Prep time
Cook time
Total time
Recipe type: Christmas
Cuisine: Norwegian
Serves: 45
  • 100g/3.5 oz. dark inverted sugar syrup
  • 60g/1/3 cup sugar
  • 50ml/1/4 cup heavy cream
  • 60g/1/4 cup butter
  • 1 egg yolk
  • 250g/2 cups all-purpose flour
  • ¼ teaspoon ground ginger
  • ½ teaspoon finely ground black pepper
  • ¾ teaspoon baking soda
  • 100g/3.5 oz. sliced blanched almonds
  1. Melt the syrup, sugar and cream together in a medium sized pot on medium-low.
  2. Add butter to the mixture and stir until butter is melted.
  3. Cool the mixture until it is lukewarm and then add the egg yolk.
  4. Next, add the rest of the ingredients to the pot and mix the batter until all ingredients are incorporated.
  5. Remove the dough and knead slightly on a lightly floured surface.
  6. Place dough in a bowl, cover with plastic film and allow it to cool in the refrigerator until the next day, or for at least 8 hours.
  7. After the dough cools, pre-heat oven to 180C/350F.
  8. Thinly roll out dough on a lightly floured surface (be sure not to use too much flour!) using a rolling pin.
  9. Using a pastry wheel or knife, cut the dough into diamond shapes and transfer to a parchment paper lined baking sheet.
  10. Bake cookies until light brown for 8-10 minutes.
  11. Cool on wire rack.
  12. Store cookies in an air tight container.
Recipe by Thanks For The Food at