Description
I whipped these up on a whim and OMG I am so glad I did. Brune Pinner or “brown sticks” are a festive Norwegian Christmas cookie filled with holiday flavors. They are crispy on the edges and soft in the centers topped with pearl sugar and sometimes chopped almonds or other nuts. They come together quickly and can be baked right away or long fermented.
Ingredients
2 1/2 cups (300. grams) all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) dark brown sugar
3/4 cup plus 2 tablespoons, unsalted butter
1 tablespoons sorghum syrup
1 large egg, pus 1 yolk, at room temperature
1/4 cup (50 g) sourdough discard
1 teaspoon vanilla extract
1/4 cup (56 g) pearl sugar
2 tablespoons chopped almonds
Instructions
- Preheat the oven to 350 °F. If you are baking them right away line two baking sheets with parchment paper.
- In the bowl of a stand mixer cream the butter and sugar until fluffy and light in color. Whisk in the syrup ,vanilla, egg and yolk and sourdough.
- In a separate bowl, combine the flour, baking soda, and cinnamon. Pour into the sugar mixture and combine until you form a nice dough.
- Divide the dough into 6 pieces and roll each one out into a long, thin sausage, about 9 ½-inches (24 cm) in length. If you are long fermenting then transfer to the fridge and continue with the recipe when ready to bake.
- Otherwise- place 3 pieces on each baking sheet, with space between. With your fingers, press each piece flat to form an oblong shape that is about ¼-inch (½ cm) thick.
- Brush each piece with the beaten egg and sprinkle with the pearl sugar and chopped almonds.
- Bake for 10-12 minutes, or until golden brown. Remove from the oven. While still warm, use a knife to cut each piece into small strips on an angle, about ½-inch (1 to 1 ½-cm) wide.