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BASIC MIXTURE:
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1. Rub the butter into the flour with the fingertips until the mixture is like fine breadcrumbs; add the egg and sugar.
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2. Mix the dough with a wooden spoon, and then knead lightly to make it smooth.
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FINSKBROD (FINNISH BREAD):
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1. Use a third of the basic mixture.
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2. Roll the dough out into long "sausages" 1 inch in diameter; flatten on top with a rolling pin.
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3. Brush the "sausages" over with egg white and sprinkle with a mixture of sugar and chopped almonds.
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4. Cut into little sticks about ˝ inch wide, put on a greased baking tray and bake in a moderately hot oven (425°F) for about 10-15 minutes, until light brown in color.
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JODEKAGER (JEWISH CAKES):
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1. Use a third of the basic dough.
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2. Roll it out thinly and cut out biscuits, using a 1˝-inch pastry cutter.
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3. Brush the tops with beaten egg and sprinkle with a mixture of ground cinnamon, sugar and chopped almonds.
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4. Bake in a moderately hot oven (425°F) for about 5 minutes, until light brown in color.
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VANILIEKRANSE (VANILLA RINGS):
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1. To one-third of the basic dough add 2 oz. ground almonds and 1 teaspoon vanilla essence.
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2. Put this soft mixture into a forcing bag fitted with a large nozzle and force out on to a greased baking tray in rings about 2 inches in diameter.
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3. Bake in a moderately hot oven (425°F) for 8-10 minutes, until light brown in color.
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