Danish brunkager are cookies very similar to gingerbread cookies because of the spices. It is also quite similar to the Danish pebernødder, which will be up on the blog soon. The main difference between pebernødder and brunkager is the almonds and also the shape.
This recipe is an old recipe from the 1800s and is used in the old town in Aarhus, Denmark. More about the old town in Aarhus will be up soon. 
Danish brunkager
Author: Den gamle by
This is a recipe for a lot of brunkager. You might want to reduce the recipe. This recipe is used in the old town in Aarhus, Denmark where they make enough for a lot of people. Bitter orange peel might be a difficult ingredient to get hold of. In some more modern recipe this ingredient is not used at all so it is possible to just skip it. Though it sometimes is included in the "brunkagekrydderi".
Ingredients
- 500 g syrup
- 500 g butter
- 500 g sugar
- 20 g potash
- 3 g baking ammonium (ammonium bicarbonate). In Danish - hjortetaksalt
- 250 g chopped almonds
- 100 g bitter orange/marmalade orange/Citrus aurantium amara peel. In Danish pomeransskal.
- 30 g brunkagekrydderi or a mix of cinnamon and cloves,
- 1400 g flour
Instructions
- Heat the syrup, sugar and butter to about 70 degrees Celsius. Mix it with the rest of the ingredients.
- Roll the dough into cylinders, about 4 cm diameter.
- Chill in the fridge for about a day.
- Cut the cylinders into thin slices.
- Bake in the oven for 7-8 minutes at 180 degrees Celsius.
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