Ingredients
Scale
Pan sizes, times and temperatures in the method are not scaled.
Method
Heat the oven to 390°F (200°C), with convection if you have it. Line baking sheets with parchment.
Beat the butter (150 g10½ tbsp) and sugar (150 g¾ cup) together, then mix in the egg (1) and vanilla (1½ tsp) until fully combined.
Fold in the almond flour (50 g½ cup), all-purpose flour (200 g1⅔ cups) and salt until the dough is pipeable. Don't overwork it.
Pipe rings through a large open star tip onto the parchment, about 12 to a sheet.
Freeze each piped sheet 5 to 10 minutes so the ridges hold, while you pipe the next.
Bake one sheet at a time, 8 to 10 minutes, until just golden on the bottom and edges. Add a minute at a time if needed; they burn fast.
Cool on a rack.
Notes
- Piping. The dough is stiff, so use a sturdy bag. A zip-top bag with the corner cut gives plain rings, and a meat grinder with a cookie attachment is the traditional Danish tool.
- Make ahead. The dough keeps overnight in the fridge and freezes; thaw it fully. It firms up a lot when cold, so pipe first and refrigerate the shapes, or bring the dough back to room temperature before piping.
- Gone soft? Crisp them again in a 350°F oven for 3 to 4 minutes.