This is a recipe for a lot of brunkager. You might want to reduce the recipe. This recipe is used in the old town in Aarhus, Denmark where they make enough for a lot of people. Bitter orange peel might be a difficult ingredient to get hold of. In some more modern recipe this ingredient is not used at all so it is possible to just skip it. Though it sometimes is included in the "brunkagekrydderi".
Ingredients
500 g syrup
500 g butter
500 g sugar
20 g potash
3 g baking ammonium (ammonium bicarbonate). In Danish - hjortetaksalt
250 g chopped almonds
100 g bitter orange/marmalade orange/Citrus aurantium amara peel. In Danish pomeransskal.
30 g brunkagekrydderi or a mix of cinnamon and cloves,
1400 g flour
Instructions
Heat the syrup, sugar and butter to about 70 degrees Celsius. Mix it with the rest of the ingredients.
Roll the dough into cylinders, about 4 cm diameter.
Chill in the fridge for about a day.
Cut the cylinders into thin slices.
Bake in the oven for 7-8 minutes at 180 degrees Celsius.
Recipe by Dear November at https://www.dearnovember.com/2017/11/danish-brunkager/