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Jewish Christmas Cookies anno 1890 - 2

Traditional Christmas cookies topped with cinnamon sugar and almonds. Recipe from 1890
Course Cookies, Desert
Cuisine 19th century, Christmas, Historical cooking, Holiday Food, Wood stove era
Cook Time 8 minutes
Total Time 8 minutes
Servings 200 cookies


  • 700 grams wheat flour
  • 350 grams butter salted
  • 230 grams brown sugar
  • 2 teaspoons ammonium bicarbonate or baking soda
  • 1 tablespoon rosewater
  • 1 egg yolk or egg white
  • blanched almonds halved


  1. Dissolve the ammonium bicarbonate in a bit of rosewater
  2. Mix it with flour, sugar, butter and brown sugar. Knead it well.
  3. Roll it out and use a water glass to cut the cookies.
  4. Brush the cookies with egg and add half an almond in the center of each.
  5. Bake them. It doesn't say for how long or at what temp, but I am guessing 8 min at 200 C.

Recipe Notes

Source: Madam Mangor's Kogebog, 1890