9 Tbsp. cream
½ Cup + 2 ½ Tbsp. syrup
½ Cup + 2 ½ Tbsp. sugar
7 Tbsp. butter
2 Cups flour
¼ Tsp. pepper
¼ Tsp. ginger
¼ Tsp. anise
¼ Tsp. cinnamon
¾ Tsp. baking powder
¾ Tsp. baking soda
Almonds, blanched, for decorating


Step 1

Boil cream, syrup, and sugar together. Stir in butter and let mixture cool until lukewarm.

Step 2

Combine flour, pepper, ginger, anise, cinnamon, baking powder and baking soda. Whisk together the dry ingredients.

Step 3

Sift in dry ingredients and knead the dough to mix thoroughly. Chill overnight.

Step 4

Roll dough out to be as thin as possible and cut into diamond shapes.

Step 5

Lay on a greased baking sheet. Place half a blanched almond on each cookie. For a shiny finish, brush cookies with egg white. Bake at 350º F for 5 minutes.

Excerted from December, 1999, Viking Magazine “Velkommen til Bords.” Recipe from TINE Norske Meierier, the Norwegian dairy cooperative. Recipe is translated and converted from metric to U.S. measurements.