Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats Read Online Free PDF

chocolate has hardened.
    Store in an airtight container to keep the cookies crisp.

fikonrutor
    FIG SQUARES
    makes 35 squares
    A soft, buttery dough and a fruity jam: it comes as no surprise that the standard recipe for fruit squares is popular in Sweden. Most often baked with raspberry jam, this version uses Fig Preserves . It can also be made with other kinds of firmly set jam. The recipe is adapted from a newspaper clipping Johanna found in her mother Mona’s recipe drawer.
    ½ cup (2.5 ounces, 71 grams) raw almonds
    1½ cups (7.5 ounces, 213 grams) all-purpose flour
    ⅔ cup (4.67 ounces, 132 grams) natural cane sugar
    ¾ cup (6 ounces, 170 g) unsalted butter, chilled and cut into small pieces
    1 egg, beaten
    About 1⅓ cups (320 milliliters) Fig Preserves , or store-bought fig jam (firmly set)
    In a food processor, finely grind the almonds.
    Place all of the flour directly on a flat surface or in a large bowl. Add the almonds and blend the two together well with your hands. Make a hole in the middle and add the sugar, butter, and egg. Work quickly with your fingertips (or with a knife) to form into a dough. Cover the dough and let sit in the refrigerator for an hour or more.
    Preheat the oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper or a silicone baking mat.
    Take two-thirds of the dough and roll it out with a rolling pin to a 9 by 13-inch (23 by 33-centimeter) rectangle (make sure it will fit on your baking sheet), a little less than ¼ inch (.5 centimeter) thick. It iseasiest to roll out the dough between 2 sheets of plastic wrap. Place the rectangle on the baking sheet. Spread the preserves on top of the dough, covering the entire rectangle.
    Roll out the rest of the dough using the same method and to the same thickness. Using a pastry cutter or knife, cut the dough into ⅜-inch- (1-centimeter-) wide strips. Crisscross the strips diagonally, creating a lattice top.
    Bake for about 10 minutes. Remove from the oven; while still warm, cut into 35 equal squares. Separate the squares from each other so that the edges are not touching and let them cool.
    Store the squares in an airtight container.



syltgrottor
    JAM THUMBPRINTCOOKIES
    makes 24 cookies
    A buttery cookie is one thing, but a buttery cookie filled with jam is quite another, and this recipe will brighten up any cookie platter; use a different kind of jam and vary not only the taste but also the color. A little different from American thumbprint cookies, the Swedish version is baked directly in small paper liners and is a little lighter and softer, as well as a little more buttery. In fact, directly translated, the name syltgrottor means “jam caves.”
    This recipe has crushed anise seeds added to the dough, which is a nice spice to complement the raspberries and blueberries in the Queen’s Jam that serves as the filling. In a pinch, if you don’t have jam on hand, you can crush fresh blueberries and mix them with a few tablespoons of sugar.
    2 cups (10 ounces, 284 grams) all-purpose flour
    ½ cup (3.5 ounces, 99 grams) natural cane sugar
    1 teaspoon baking powder
    2 teaspoons anise seed, crushed
    14 tablespoons (7 ounces, 198 grams) unsalted butter, chilled
    ½ teaspoon vanilla extract
    About ½ cup (120 milliliters) Queen’s Jam
    Preheat the oven to 400°F (200°C). Spread 24 small paper liners out directly on a baking sheet.
    Mix together the flour, sugar, baking powder, and anise seed. Add the butter in small pieces and work together with your hands. Mix in the vanilla and work the dough until you can make it into a ball.
    Form the dough into 24 small balls. You can do this with the help of a tablespoon—the balls should be about the size of walnuts—or roll the dough into a log, slice into 24 pieces, and roll each piece into a ball. Place the balls in the small paper liners.
    Push your thumb into the center of each cookie, making a little crater. Put a small spoonful of the jam into each crater.
    Bake for 10 to 12