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Brune pinner — thin diagonal Norwegian Christmas cookies topped with chopped almonds and sugar

Brune Pinner — Norwegian Almond Christmas Cookies

Brune pinner are crisp, buttery Norwegian Christmas cookies topped with almonds and sugar — one of the traditional "seven sorts."
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling 30 minutes
Total Time 1 hour 4 minutes
Servings: 40 cookies
Course: Dessert, Snack
Cuisine: Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 200 g butter ¾ cup + 2 tbsp (1¾ sticks), softened
  • 200 g granulated sugar 1 cup
  • 1 large egg yolk save the white for brushing
  • 1 tbsp light syrup 1 tbsp — Scandinavian lys sirup, golden syrup or light corn syrup
  • 5 g baking soda 1 tsp
  • 300 g all-purpose flour 2½ cups — hold back a little for adjusting
Topping
  • 1 egg white the one saved from the dough, lightly beaten
  • 90 g granulated sugar a scant ½ cup
  • 90 g chopped almonds about ⅔ cup

Equipment

  • Stand mixer or hand mixer Creams the butter and sugar light and pale — the base of the whole cookie.
  • Digital kitchen scale We bake by weight for consistent dough every time.
  • Baking sheets (2) Three logs to a tray, spaced well apart — they spread.
  • Parchment paper Keeps the logs from sticking to the tray.
  • Pastry brush For an even egg wash so the almonds and sugar stick.
  • Sharp knife A long, sharp blade cuts the warm strips cleanly in one stroke.
  • Wire cooling rack They crisp as they cool, and only with air underneath.

Method
 

  1. Cream. Cream the softened butter and sugar in a stand mixer (or with a hand mixer) until light and pale.
  2. Add the yolk and syrup. Beat in the egg yolk and syrup (and the vanilla extract, if using). Save the egg white for brushing.
  3. Add the dry ingredients. Fold in the flour, cinnamon, vanilla sugar and baking soda, holding back a little flour to adjust — mix just until it comes together.
  4. Chill. Knead the dough together quickly, then chill 30 minutes (or longer). It's much easier to shape cold.
  5. Shape the logs. Heat the oven to 350°F (175°C). Divide the dough into 6 pieces, roll each into a thin log and lift onto parchment-lined baking sheets, 3 logs per sheet, spaced well apart.
  6. Flatten. Press each log flat with your fingers to a scant ¼ inch (4–5 mm) thick.
  7. Top and bake. Brush with the beaten egg white, then sprinkle with sugar and chopped almonds. Bake high in the oven for 12–14 minutes, until golden at the edges.
  8. Cut while warm. Straight out of the oven, cut on the diagonal into sticks about ¾ inch (2 cm) wide. Cool completely on a rack, then store airtight.

Notes

Chef's tip — cut them warm, in one stroke. Straight out of the oven the strips are soft enough to slice clean; give them five minutes and they shatter under the knife. That diagonal cut is what gives brune pinner their look.
  • Don't overbake. They'll feel soft when they come out — they firm up and crisp as they cool.
  • Storage: airtight at room temperature for 2–3 weeks, which makes them one of the best early bakes to get ahead of the Christmas rush. They freeze well too.