- 400 g Castello® Extra Creamy Danish Blue
- 125 g butter
- 60 g light syrup
- 125 g of brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- ½ teaspoon ground allspice
- 250g plain flour
- 75g almonds
- 15 g of unsalted pistachios
- ½ teaspoon baking soda
- ½ tablespoons water
- acacia honey and fresh figs to garnish
Melt butter, syrup and brown sugar in a saucepan over moderate heat. Mix cinnamon, ground cloves, ground ginger and ground allspice with flour, almonds and unsalted pistachios.
Stir baking soda with 1/2 tbsp. water. Mix the melted butter with the baking soda and flour mixture. Knead it all until it comes together. Form the dough into a rectangular cylinder of about 5 cm and wrap it in cling film. Place the dough in the refrigerator for about 3 hours.
Cut the dough into thin circles and layout slices on a cookie sheet.
Bake at 180°C for about 10 - 12 minutes.
Cut 400 g. Castello® Extra Creamy Danish Blue in small triangles and spread onto cookies. Garnish with slices of fresh figs and a little acacia honey.