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Jewish Christmas Cookies

Traditional Christmas cookies topped with cinnamon sugar and almonds. My family recipe
Course Cookies, Desert
Cuisine Christmas, Holiday Food
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 4 hours 38 minutes


  • 250 grams flour and some more
  • 175 grams butter cold
  • 125 grams brown sugar
  • 1/2 teaspoon ammonium bicarbonate or baking soda
  • 1 egg


  • 1 egg to brush the cookies with
  • 3 teaspoons sugar
  • 1 teaspoon cinnamon ground
  • 50 grams almonds blanched & chopped


  1. Mix flour and ammonium bicarbonate
  2. Chop the flour and butter together - like you do for a pie crust.
  3. Add the rest of the ingrediens and knead it together. You will probably need to add more flour. The dough shouldn't be very sticky.
  4. The dough will need more flour than the recipe says. It should not be sticky or it will be very hard to work with.
  5. Put it somewhere cold until the dough is completely cool. This will take a few hours
  6. Roll it thinly (3 mm) and use the cookie cutters to cut thin cookies - like with gingerbread cookies.
  7. Brush them with egg and add a topping of chopped almonds, sugar and cinnamon
  8. Bake for about 8 minutes at 200 C in convection oven or 225 C in a regular oven. Or until the edges turn golden.