Brune Pinner
These traditional Norwegian cookies known as brune pinner are chewy, cinnamon-y and so easy to make.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 60 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Ingredients
Units
Scale
- 14 tablespoons (196g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 tablespoon golden syrup
- 1 large egg yolk + white brushing the cookies
- 2 1/2 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 - 1/3 cup (28-37g) coarsely chopped almonds
- 2 tablespoons pearl sugar
Instructions
- Beat the butter and sugar on medium until light and fluffy (1-2 minutes).
- Add the syrup, egg yolk and vanilla extract, beating until just combined.
- Add the remaining ingredients and beat until a cohesive dough forms (it should lump together and pull away from the sides).
- Divide the dough into 6 equal parts.
- Roll each log out to approximately 9" long. These cookies don't typically stick to the counter, but if they do, lightly dust it with a little flour.
- Place the cookie logs onto parchment paper lined baking sheets, two logs to a sheet.
- Flatten each log to 1/4" thick.
- Gently whisk the egg white and brush it over the top of each cookie.
- Drizzle with almonds and pearl sugar.
- Bake at 350F for 10-12 minutes or until just lightly browned.
- Remove from the oven and slice while warm.
Notes
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- Dividing the dough: If you're a stickler for getting even-sized cookies like I am, each log of dough should weigh approximately 123g.
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- Slicing the cookies: The cookies slice best when warm but not right from the oven. I like to let mine cool for 2-3 minutes before slicing.
Nutrition
- Serving Size: 1 cookie
- Calories: 60
- Sugar: 3.9g
- Sodium: 43mg
- Fat: 2.9g
- Saturated Fat: 1.7g
- Carbohydrates: 8.1g
- Fiber: 0.2g
- Protein: 0.7g
- Cholesterol: 10mg
Find it online: https://thesimple-sweetlife.com/brune-pinner/