The Danish Cousin


I mentioned before that my introduction to biscotti was via Denmark, when I learnt to make kammerjunker.

These are basically the Danish version of biscotti for the procedure is the same. The only variation is that they are made with melted butter instead of oil and also that they are significantly smaller in size. But that’s it.

They are not only dead easy to make, you can also make them when you haven’t got anything in the fridge.




4 eggs

300g sugar

100g melted butter (cold)

600g plain flour

2 tsp baking powder

pinch of salt


Whisk eggs and sugar. Add melted, cooled down butter. Sift dry ingredients and add, folding. Shape (almost like pate sablée, clingfilm and rest in the fridge for 25 minutes. Then divide into 6 equal parts and shape in long cylinders (small round cookies). Bake like this first, then cut into little rounds and bake again.

Bake at 150 C.

If they go too hard, warm up again so that you can cut them. These kammerjunker are traditionally served with koldskål in Denmark. The biscuits provide a much needed contrast to the soupy, creamy dessert. Even without the koldskål they are dangerously addictive!


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