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Jewish Christmas Cookies anno 1890 - 1

Delicate traditional Christmas cookies. Recipe from 1890
Course Cookies, Desert
Cuisine 19th century, Christmas, Historical cooking, Holiday Food, Wood stove era
Servings 100 cookies


  • 450 grams sugar
  • 670 grams flour
  • 335 grams brown sugar
  • 1 lemon zest
  • 15 cardamom pods
  • 8 teaspons cinnamon
  • 40 grams bitter almonds ground
  • 130 grams almonds ground
  • 1 egg yoke for brushing the cookies


  1. Mix the ingredients and knead them together.
  2. Roll out the dough with a bit of flour. Don’t roll them too thinly (I am guessing a 3-5 millimeters would be the right thickness)
  3. Use a cup or a water glass as a cookie cutter
  4. Brush with an egg yoke
  5. Bake the cookies. Again there are no instructions on how long, but until they edges start to turn golden is a good rule with these kinds of cookies.

Recipe Notes

Source: Madam Mangor's Kogebog 1890