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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, softened | 1¾ US sticks ¾ cup + 2 tbsp
  • 200 g granulated sugar 1 cup
  • 1 egg yolk
  • 1 tbsp light golden syrup or light corn syrup
  • 1 tsp baking soda
  • 300 g all-purpose flour 2½ cups, hold back a little for adjusting
Topping
  • 90 g granulated sugar scant ½ cup
  • 90 g chopped almonds scant ½ cup

Equipment

  • Stand mixer or hand mixer | Creams the butter and sugar light and pale — the base of the whole cookie.
  • Digital kitchen scale | I bake by weight for consistent dough every time.
  • 2 Baking sheets | You'll bake the logs 2–3 to a tray.
  • Roll of parchment paper | Keeps the logs from sticking and spreading into the tray.
  • Pastry brush | For an even egg wash so the almonds and sugar stick.

Method
 

  1. Cream the softened butter and sugar in a stand mixer (or with a hand mixer) until light and pale.
  2. Beat in the egg yolk and syrup.
  3. Fold in the flour, cinnamon, vanilla sugar and baking soda, holding back a little flour to adjust — mix just until it comes together.
  4. Knead the dough together quickly, then chill 30 minutes (or longer). It's much easier to shape cold.
  5. Divide the dough into 6 pieces. Roll each into a thin log and lift onto parchment-lined baking sheets, 2–3 logs per sheet.
  6. Press each log flat with your fingers to 4–5 mm (about ¼ inch) thick.
  7. Brush with beaten egg, then sprinkle with sugar and chopped almonds. Bake high in the oven at 350°F (175°C) for 12–14 minutes.
  8. While still warm, cut on the diagonal into sticks 1.5–2 cm (¾ inch) wide. Cool completely on a rack, then store airtight.

Notes

cut the strips while they're still warm and soft — wait until they cool and they'll shatter instead of slicing cleanly. That diagonal cut is what gives brune pinner their signature look. Don't overbake either; they firm up and crisp as they cool.