Bessastaðir Cookies

40 cookies

250 g butter
250 g powdered sugar
250 g wheat
1 egg yolk
chopped almonds or nut kernels

The recipe uses ghee, which is also called clarified butter. It refers to the act of removing the milk from the butter so the cookies retain their shape during baking.

Melt the butter over low heat, pour in a bowl, and allow to harden in a refrigerator. Remove the loaf of butter and scrape the soft white part (milk protein) away. Mix flour and powdered sugar in a bowl, chop the clarified butter into small pieces, and roll it up until it becomes a cohesive dough. Divide into four pieces and roll up into sausages with a diameter of a quarter. Allow cooling for two hours. Heat the oven to 180°C (170°C with a fan) and cover two baking trays with baking paper. Slice the dough into thin pieces and place them on the plate. Put a tiny drop of egg yolk on top of each cake and sprinkle with chopped almonds or nuts. Bake for approx. 15 minutes. The biscuits shouldn’t assume color; they are supposed to be almost white.