| How To Cook: |
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1. Heat the corn syrup, brown sugar and butter in a heavy saucepan until the sugar is thoroughly dissolved. Do not let it boil. Remove from the heat and let it cool.
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2. Meanwhile, sift the baking soda, flour and powdered cloves together into a large bowl.
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3. Add the cardamom, grated lemon peel and the lukewarm syrup and knead the dough well by pressing it down with the heel of your hand, turning it, folding it over and pressing again.
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4. Continue kneading for 5 to 10 minutes, until the dough is smooth and shiny. Wrap in wax paper and set aside in a cool place for at least 2 hours.
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5. Preheat the oven to 400°F. On a lightly floured surface, roll the dough into a sheet 1/8 inch thick, then with a cookie cutter or small wine glass cut it into 2-inch rounds.
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6. Grease a cookie sheet and lay the cookies on it about an inch apart. Lightly press 1 almond into the center of each and bake 5 to 6 minutes, or until they are a light gold.
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7. Cool the "Brune Kager" on the cookie sheet. The cookies can be stored for several weeks in tightly sealed tins.
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