Brune kager, Danish brown cakes, are thin and crisp. Sweetened with dark corn syrup, molasses and brown sugar, and rich with finely chopped almonds and butter, they must be a delightful Christmas-time treat. Fresh orange zest, cinnamon, cloves, nutmeg and ginger complement the flavor of molasses beautifully.
On a side note, I am getting better and better at blanching almonds. An important life skill? Probably not. But I no longer dread it. So, let me know if you need blanched almonds any time soon.