Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (8 page)

Brush each log with the beaten egg. Sprinkle with the pearl sugar.

Bake for 15 minutes. Remove the cookie logs from the oven; while still warm, cut each log diagonally into 12 equally sized slices. Place cookies on the counter and let cool completely.

Store in an airtight container.

In a food processor, finely grind the almonds.

In a large bowl, cream together the butter and sugar until well blended. Add the flour, ground almonds, and almond extract. Work together with your hands until you can make the dough into a ball (if necessary, add ½ to 1 teaspoon water to help hold the dough together). Divide the dough into 4 equal parts and roll each part into a thick log, about 4 inches (10 centimeters) long. Wrap the logs in plastic wrap and let them sit in the fridge for about 30 minutes.

Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat.

Roll out each log to about 20 inches (51 centimeters) long and slightly larger than ½ inch (1.5 centimeters) in diameter. If you need to, sprinkle a little flour on the surface to help rolling. Cut each log into 10 equally sized sections.

Place the cookies on the baking sheet. Carefully brush each cookie with the beaten egg before sprinkling with the pearl sugar and chopped almonds.

Bake for 10 to 12 minutes, until the cookies are a light golden brown. Remove the cookies from the oven and place them on the counter. Make sure the edges are not touching one another or the cookies will get soft. Let cool completely.

Store in an airtight container or in the freezer.

In a large bowl, mix together the sugar, cinnamon, nutmeg, and ginger. Add the butter to the sugar mixture and cream together until well blended. Mix in the flour and work together with your hands until you get a firm dough.

Cover the dough and let sit in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat.

Divide the dough into 4 equal parts and roll each part into a log about 14 inches (35.5 centimeters) long. Place on a baking sheet (you should have
room for 2 logs on 1 sheet) and flatten out to ¼ inch (0.5 centimeter) thick. Leave about 2 inches (5 centimeters) between the logs, as they will spread out a bit. Using the back of a fork, lightly press into the dough to create a linear design.

Bake the logs in 2 batches for 15 to 17 minutes, until the edges are golden brown. Remove from the oven and let cool for a few minutes on the baking sheet before cutting each log into 10 equally sized slices. Let the baking sheet cool before using it for the second batch. Let the slices cool completely.

Store in an airtight container.

Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.

In a saucepan, melt the butter. Remove from the heat and set aside.

In a food processor, grind the hazelnuts until almost finely ground.

In a bowl, whisk the egg until frothy, then stir in the sugar and vanilla. Pour in the slightly cooled butter and mix together until well blended. Add the hazelnuts and stir until an even batter forms.

Spoon the batter by 1-teaspoon drops onto the baking sheet, leaving 2 inches (5 centimeters) between each cookie. If you make them slightly larger, just be sure to flatten them with your fingertips so that they bake to an even crisp.

Bake for 8 to 10 minutes, until dark golden brown around the edges. Remove from the oven and let cool on the baking sheet until they are hard, then carefully transfer them to the counter.

When fully cooled, store in an airtight container to keep the cookies crisp.