Berliner Wreaths

The recipe for one of the really classic Norwegian
Christmas cookie found on

Berliner Wreaths

Berlin wreaths are a real Norwegian Christmas classic and are for many a must for Christmas! In my childhood home they were always one of the seven sorts of cookies my mother baked for Christmas. The cakes are small and crispy, with a beautiful sweet taste that almost melts on the tongue – Ted

Baking temperature 180° C / 355° F
Baking time about 10 minutes
The recipe makes about 40 cakes.


1 hard boiled egg yolk
1 raw egg yolk
4 tablespoons sugar
3 dl [0,6 pt] flour
125 g [4,4 oz] margarine
1 egg white
1 dl nib sugar

This is what you do

[1] Rub the boiled egg yolk into a baking bowl and mix well with the raw. Add the sugar and whip the mixture light and airy.

[2] Crumble margarine into the flour and add yolk mix. Stir the dough quickly together. Put the dough cold for at least 30 minutes, preferably a few hours, but not so long that it becomes stiff.

[3] put the dough on your work surface and roll it out to long rods the thickness of your little finger and cut these in 12 cm / 5 inch lengths. Form the lengths into rings with the ends crossing each other.

[4] Dip all cakes first in lightly beaten egg white and then in nib sugar. Place the cakes on baking paper covered baking sheet a little bit apart and bake them in the middle of the oven for about 10 minutes or until they are bright yellow. Remember to remove the cakes carefully from the baking paper as they are very crispy.

Tip: If the dough is too firm when rolling it out, you may want to add a small spoon of water or milk. That way the wreaths won’t break so easy.