Danish biscuits

Name: Danish biscuits
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Ingredients: Butter softened ¾ cup; Nut flour 1 ½ cup; Powdered sugar 1 ½ cup; Vanilla bean 1; Fine salt 0.3 tsp; Whole milk &frac13; cup; Eggs 3.5 oz; Type 00 flour 2.4 cups; Dark chocolate chips 3 oz; Dark chocolate 7 oz

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 20 min
Makes: 34 pieces
Cost: Average

PRESENTATION

Recipe by
Iginio Massari

Danish butter cookies? Oh, they're the real deal. People just love them for their crispy bite and rich, buttery taste. Traditional Danish cookies are at every gathering you can think of—from holiday parties to casual tea breaks. Folks in Denmark? They've been baking these sweet rounds forever. But then, pastry chef Iginio Massari comes along and kicks it up a notch. And how? He adds chocolate chips to the Danish cookies recipe. That deeper flavor—so so good—pairs amazingly with the usual tender, melt-in-your-mouth feel.

Sometimes, he even suggests dipping them in melted dark chocolate, which, I gotta say, is like a double hit—first the golden, slightly crumbly cookie, then that rich chocolate finish. And here's the thing, you end up reaching for just one more. Especially if you've got a hot cup of tea or coffee.

Throughout Denmark, you’ll find places putting their own spin on homemade Danish cookies. Some make them extra sweet; others go for super moist and crunchy at the same time. What’s awesome about these Danish butter cookies is how the simple ingredients can taste so so special. Plus, if you follow Massari’s lead with that chocolate touch, it’s really something. Kids adore the way the chocolate melts in your hands. And adults? They love that extra flavor pop.

Honestly, these treats are all about cozy afternoons and holidays. They fit right in with other Christmas cookies or even fancy Scandinavian cakes. The chocolate-dipped version? Feels almost like a little bakery secret. Even though the recipe is classic, those tweaks make these cookies stand out on the snack table. Seriously, a traditional Danish cookie recipe can still wow you.

Thing is, that’s the magic of Danish baking—simple, yet always room for a twist that turns an ordinary snack into something really really memorable. Enjoy them with friends or during a quiet moment. Either way, these cookies are a pretty good way to savor a bit of Danish tradition.

INGREDIENTS

Butter ¾ cup (170 g) - softened

Nut flour 1 ½ cup (150 g)

Powdered sugar 1 ½ cup (170 g)

Vanilla bean 1

Fine salt 0.3 tsp (2 g)

Whole milk ⅓ cup (80 g)

Eggs 3.5 oz (100 g)

Type 00 flour 2.4 cups (300 g)

Dark chocolate chips 3 oz (80 g)

for decoration: Dark chocolate 7 oz (200 g)

Preparation

How to prepare Danish biscuits

To prepare Danish biscuits, the first thing to do is make the dough. In the bowl of a stand mixer fitted with a paddle, add the softened butter 1, powdered sugar 2, and vanilla bean seeds 3.

Also add the salt 4. Start the machine on the lowest speed, then when the ingredients begin to combine, increase the speed until you achieve a creamy mixture. Incorporate one egg 5, allow it to be absorbed and add some hazelnut flour 6.

As soon as it is absorbed, add the rest of the hazelnut flour and then the remaining egg 7. Continue working the dough, and if necessary, use a spatula to clean the edges of the bowl. When everything is well incorporated, add half of the milk 8, and add the already sifted flour to the dough one tablespoon at a time 9.

Pour in the remaining milk 10, let it absorb until you obtain a creamy dough 11. Add the chocolate chips 12.

and mix again to combine them with the rest 13. Transfer the dough to a pastry bag with a plain 1 cm (0.4 inches) nozzle 14. Shape the biscuits into sticks about 2 inches long on a baking sheet lined with parchment paper 15.

Bake the biscuits in a static oven at 356°F for 20 minutes. Take the biscuits out of the oven 16, let them cool, and when they are completely cold, you can decorate some by dipping them halfway in tempered dark chocolate 17. You can dip them on the longer side, the shorter side, or diagonally. As you dip the biscuits in the chocolate, remove the excess on the edge of the bowl and place them on a tray lined with parchment paper or a cooling rack 18. Let the chocolate solidify in a cool place and enjoy them!

Storage

You can store Danish biscuits for two weeks in an airtight container.

Alternatively, it is possible to freeze them for a month.

Tip

Instead of hazelnut flour, you can use any type of nuts to make Danish biscuits, except for walnuts, which are too buttery and flavorful for this kind of pastry.

For the translation of some texts, artificial intelligence tools may have been used.

Danish biscuits

PRESENTATION

INGREDIENTS

How to prepare Danish biscuits

Storage

Tip

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