Monday, April 1, 2013

milling mondays: almond farmer cookies (bondekager)

These almond farmer cookies (or as they are called in Danish, Bondekager) are crispy and light with a hint of almond crunch. And to make it even better, they are whole wheat. Yum!
Whole Wheat Almond Farmer Cookies  (Bondekager)
200 g margarine
170 g sugar
1 Tbsp syrup
50 g almonds, blanched and chopped
1 tsp baking soda
300 g whole wheat flour (200g soft wheat berries and 100g hard wheat berries)
this recipe yields about 100 cookies 
Mix together margarine, sugar, and syrup.
Add the almonds.
If you mill your own flour, mill the soft and hard wheat berries (you may want to mill a little more since you will be sifting the flour once and thereby loosing a little flour). I use the pastry setting on my WonderMill.  Since this is a dessert dough, sift the flour once removing some of the bran in order to make it less dense.

Add the flour and baking soda to the mixture.

Blend it all together.
Let the dough cool in the refrigerator for at least an hour.
Preheat oven to 395F.

Line a baking sheet with parchment paper.

Put a small ball of dough on the parchment paper for each cookie. Using a teaspoon, flatten out the dough in a circular motion into a thin cookie (see below).

Bake the cookies for 6-8 minutes.
When they are done, let them cool on a rack.