Mandel Kager Cookies

Mandel Kager are traditional Danish almond cookies that show up on Scandinavian cookie platters every Christmas season. They’re buttery, lightly spiced, and topped with a single blanched almond that bakes into a golden crown.

Cardamom is what sets these apart from any other butter cookie. Peeled and finely chopped cardamom seeds (not pre-ground powder) release a floral, almost citrusy fragrance that pairs with the cinnamon in a way that smells like the holidays in Copenhagen.

The dough uses both butter and shortening. Butter brings flavor, shortening brings tenderness and prevents the cookies from spreading too thin. After chilling, roll into small balls and press flat with a damp cloth over a glass. The cloth prevents sticking and gives the tops a smooth, even surface.

Brush each cookie with egg yolk wash before baking. It gives them a gorgeous golden sheen that makes the almond on top look like a little jewel.

Kitchen Tips

• Chill the dough a full 2 hours. It’s too sticky to shape when warm.
• Use whole cardamom pods and peel the seeds yourself. The flavor is dramatically more intense than pre-ground.
• Watch the bake time closely. These go from golden to over-browned in about a minute. Pull them when the edges are just turning golden.

Variations

• Replace some of the flour with finely ground almonds for a more pronounced nutty flavor.
• Add a pinch of ground cloves for a spicier, more complex Scandinavian profile.
• Dip the bottoms in melted dark chocolate after baking for an extra-special holiday treat.