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

minutes, until the cookies are a light golden brown. Remove from the oven and let cool.
    Store the cookies in an airtight container.

märtas skurna chokladkakor
    MÄRTA’S SLICED CHOCOLATE COOKIES
    makes 48 cookies
    Sliced cookies are a common classic in the Swedish kitchen, most likely because it’s a very simple way to make a good-looking cookie. Just roll, bake, and slice and you have fika ready in less than no time. While many Swedish småkakor recipes build off of the same basic butter dough, this one has the excellent addition of chocolate. The original recipe comes from the iconic Swedish cookbook Sju Sorters Kakor , but ours has just a little extra chocolate in it, made particularly for anyone who has a love of that deep, dark, delicious chocolate taste.
    Traditionally, these cookies are topped with pearl sugar , which makes for a beautiful white scattering on top of the dark brown slices. If you can’t get pearl sugar, substitute a bit of turbinado sugar for an extra crunch on top of the cookie.
    dough
    1 cup (8 ounces, 227 grams) unsalted butter, room temperature
    1⅓ cups (9.34 ounces, 264 grams) natural cane sugar
    2 eggs
    2 teaspoons pure vanilla extract
    2 cups (10 ounces, 284 grams) all-purpose flour
    ¼ cup (.75 ounce, 21 grams) plus 2 tablespoons unsweetened cocoa powder
    1 teaspoon baking powder
topping
    1 egg, beaten
    Pearl sugar
    Cream together the butter and sugar. In a separate bowl, whisk 2 of the eggs. Add to the butter and sugar mixture along with the vanilla and mix until well blended.
    In a separate bowl, mix together the flour, cocoa powder, and baking powder. Add the flour mixture to the butter and sugar mixture and work together until a dough forms.
    Cover the dough and let sit in the refrigerator for at least 30 minutes.
    Preheat the oven to 400°F (200°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 12-inch (30.5-centimeter) log. Place the logs on the baking sheet (you can also form the logs directly on the baking sheet to begin with), leaving at least 2 inches between each log. Press the logs so that they flatten out to about 2 inches (5 centimeters) wide and a little less than ½ inch (1.5 centimeters) thick.
    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.

finska pinnar
    FINNISH STICKS
    makes 40 cookies
    Finska pinnar are a Swedish cookie classic, coming from, as the name insinuates, our neighbors to the east. It is reminiscent of old-time fika spreads at churches and social gatherings, when a specific number of cookies were always required. At such gatherings you would certainly have found Finska pinnar, a small cookie that should never be underrated. But don’t feel bad if you only have time to make one kind of cookie; Finska pinnar will do the trick.
    dough
    ½ cup (2.5 ounces, 71 grams) blanched almonds
    10 tablespoons (5 ounces, 142 grams) unsalted butter, room temperature
    ⅓ cup (2.33 ounces, 66 grams) natural cane sugar
    1½ cups (7.5 ounces, 213 grams) all-purpose flour
topping
    ¼ teaspoon pure almond extract
    1 egg, beaten
    Pearl sugar and/or chopped almonds
    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