Almond Eyes

A recipe for dainty small cookies found in “Kaker til Kaffekosen”
(Cakes for the Coffee) published by Gyldendal in 1991

Almond Eyes

This dough is very good to work with, so the cookies will not take as long as you might think.

250 g [7 oz] flour
150 g [5,3 oz] butter or margarine
125 g [5,3 oz]sugar
1 egg
1 teaspoon vanilla
Almond paste:
75 g [2,65 oz] scalded almonds
75 g [2,65 oz] icing sugar
Thick raspberry jam


[1] Crumble the butter or margarine into the flour. Add sugar, vanilla and whipped egg. Mix the dough well together.

[2] Make the almond paste: Grate the almonds or run them in a food processor. Mix with icing sugar and a little egg white, until the mass is smooth and easy to form.

[3] Roll the dough into a 1/10 inch thick sheet. Punch out round cookies. Put them on the baking sheet covered with baking paper. Roll the almond paste into very thin stings. Make a small ring on each cookie. Carefully place 1/4-1/2 tablespoons of jam into the ring. Bake the cookies at 180° C / 355° F for 10-12 minutes.

Cool on a rack.