The Little Book of Fika: The Uplifting Daily Ritual of the Swedish Coffee Break (2018)
The Little Book of Fika: The Uplifting Daily Ritual of the Swedish Coffee Break by Lynda Balslev (2018)
Cookies & Confections
Almond Cookies (Mandel Kakor)
Makes 20 cookies
Almond is another popular ingredient in Swedish desserts, and these little cookies get a double dose with almond flour and almond extract. They are twice-baked, similar to biscotti in method, and gloriously rich with butter. Bake them longer for a crispy cookie or shorter for a tender cookie.
½ cup unsalted butter, softened
½ cup granulated sugar
1 cup unbleached all-purpose flour
½ cup almond flour (meal)
2 teaspoons baking powder
¼ teaspoon sea salt
2 tablespoons heavy cream
2 teaspoons almond extract
1 teaspoon finely grated orange zest
1 egg, lightly beaten
Pearl sugar, optional
1. Preheat the oven to 350°F. Line a baking sheet with parchment.
2. Cream the butter and sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the flour, almond flour, baking powder, and salt and mix to blend. Add the cream, almond extract, and orange zest, and mix to combine.
3. Form the dough into a ball and divide in half. Roll each half out into a 10-inch log on parchment, and flatten each to about ¾ inch thick. Refrigerate for 15 minutes.
4. Preheat the oven to 350°F.
5. Brush each log with the egg and sprinkle with pearl sugar, if using. Bake in the oven until the logs begin to color and are firm to the touch, 12 to 14 minutes. Remove from the oven and reduce the oven temperature to 300°F.
6. Cut each log crosswise into ¾-inch slices. Return to the oven and bake 12 to 15 minutes for a tender cookie or 18 to 20 minutes for a crispy cookie. The cookies may be stored in an airtight container for up to 4 days.
Swedish Butter Cookies (Spritzen)
Makes 40 cookies
Simple butter cookies are a Scandinavian classic and a Christmas cookie essential. Spritzen are traditionally made with a cookie press, through which the dough is squirted (or spritzed) to make simple or decorative shapes. Do not grease or line the baking sheets. The dough should be pressed directly onto the pan so there is no slippage while baking. You will need a cookie press to make these cookies.
2¼ cups unbleached all-purpose flour, sifted
½ teaspoon sea salt
1 cup unsalted butter, softened
¾ cup granulated sugar
2 large egg yolks
½ teaspoon vanilla extract
½ teaspoon almond extract
Sprinkles for decorating, optional
1. Preheat the oven to 375°F.
2. Whisk the flour and salt in a bowl.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Mix in the egg yolks and the vanilla and almond extracts. Add the flour and mix on low speed until just combined without overriding.
4. Force the dough through a cookie press fitted with your desired shapes, about 1 inch apart, onto an ungreased baking sheet. Sprinkle with decorations, if using.
5. Bake until light golden, 8 to 10 minutes. Remove from the oven and cool for 5 minutes, then remove the cookies with a spatula and transfer to a wire rack to cool completely. The cookies may be stored in an airtight container for up to 4 days.
Ginger Cookies (Pepparkakor)
Makes about 30
Pepparkakor are available year round but are most popular during the Christmas season, when they’re often accompanied by a mug of glögg. Loaded with spices, they are typically served plain, but feel free to decorate with icing if you wish. For crisp cookies, roll the dough out to ¹⁄8-inch thickness, and for chewier cookies, roll the dough out to ¼-inch thickness.
1¾ cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon sea salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup dark brown sugar
2 tablespoons unsulfured molasses
1 teaspoon vanilla extract
1 large egg
1. Combine the flour, cinnamon, ginger, cardamom, baking soda, cloves, and salt in a bowl.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, brown sugar, molasses, and vanilla until smooth. Add the egg and mix to combine.
3. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Remove the dough, wrap in plastic, and refrigerate for 2 hours.
4. Preheat the oven to 350°F.
5. Roll out the dough 1/8 to ¼-inch thick on a lightly floured surface. Cut into your desired shapes with cookie cutters. Place on cookie sheets, about 1 inch apart, and bake until firm, about 10 minutes. Remove from the oven and let cool 1 to 2 minutes, then transfer the cookies with a spatula to a rack to cool completely. Collect the remaining dough, roll into a ball and repeat until all the dough is used. The cookies may be stored in an airtight container for up to 1 week.
Chocolate Balls (Chokladbollar)
Makes about 15 (1½-inch) balls
Chokladbollar are simple treats that are fun to make with children. They require no baking, so if you are searching for a quick chocolate fix, these are for you. If you like, roll the balls in a coating, such as cocoa powder, coconut, or chopped toasted almonds. For an adult version, substitute 1 tablespoon rum and 1 tablespoon espresso for the 2 tablespoons espresso.
½ cup granulated sugar
7 tablespoons (3½ ounces) unsalted butter, softened
¼ cup unsweetened cocoa powder
2 tablespoons brewed espresso coffee
1 teaspoon vanilla extract
1¼ cups old-fashioned oats
Pinch of sea salt
Toppings: Cocoa powder, cocoa nibs, pearl sugar, coconut, finely chopped toasted almonds
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy, about 3 minutes. Add the cocoa powder, espresso, and vanilla and mix until smooth. Mix in the oats and salt. Transfer to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.
2. Roll the mixture into 1½-inch balls. If using a topping, roll in the topping to coat. Place the balls on a parchment-lined baking tray and repeat with the remaining chocolate dough.
3. Refrigerate the balls for at least 30 minutes before serving. The balls may be refrigerated in an airtight container for up to 1 week.
Cookies & Confections
Almond Cookies (Mandel Kakor)
Makes 20 cookies
Almond is another popular ingredient in Swedish desserts, and these little cookies get a double dose with almond flour and almond extract. They are twice-baked, similar to biscotti in method, and gloriously rich with butter. Bake them longer for a crispy cookie or shorter for a tender cookie.
½ cup unsalted butter, softened
½ cup granulated sugar
1 cup unbleached all-purpose flour
½ cup almond flour (meal)
2 teaspoons baking powder
¼ teaspoon sea salt
2 tablespoons heavy cream
2 teaspoons almond extract
1 teaspoon finely grated orange zest
1 egg, lightly beaten
Pearl sugar, optional
1. Preheat the oven to 350°F. Line a baking sheet with parchment.
2. Cream the butter and sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add the flour, almond flour, baking powder, and salt and mix to blend. Add the cream, almond extract, and orange zest, and mix to combine.
3. Form the dough into a ball and divide in half. Roll each half out into a 10-inch log on parchment, and flatten each to about ¾ inch thick. Refrigerate for 15 minutes.
4. Preheat the oven to 350°F.
5. Brush each log with the egg and sprinkle with pearl sugar, if using. Bake in the oven until the logs begin to color and are firm to the touch, 12 to 14 minutes. Remove from the oven and reduce the oven temperature to 300°F.
6. Cut each log crosswise into ¾-inch slices. Return to the oven and bake 12 to 15 minutes for a tender cookie or 18 to 20 minutes for a crispy cookie. The cookies may be stored in an airtight container for up to 4 days.
Swedish Butter Cookies (Spritzen)
Makes 40 cookies
Simple butter cookies are a Scandinavian classic and a Christmas cookie essential. Spritzen are traditionally made with a cookie press, through which the dough is squirted (or spritzed) to make simple or decorative shapes. Do not grease or line the baking sheets. The dough should be pressed directly onto the pan so there is no slippage while baking. You will need a cookie press to make these cookies.
2¼ cups unbleached all-purpose flour, sifted
½ teaspoon sea salt
1 cup unsalted butter, softened
¾ cup granulated sugar
2 large egg yolks
½ teaspoon vanilla extract
½ teaspoon almond extract
Sprinkles for decorating, optional
1. Preheat the oven to 375°F.
2. Whisk the flour and salt in a bowl.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Mix in the egg yolks and the vanilla and almond extracts. Add the flour and mix on low speed until just combined without overriding.
4. Force the dough through a cookie press fitted with your desired shapes, about 1 inch apart, onto an ungreased baking sheet. Sprinkle with decorations, if using.
5. Bake until light golden, 8 to 10 minutes. Remove from the oven and cool for 5 minutes, then remove the cookies with a spatula and transfer to a wire rack to cool completely. The cookies may be stored in an airtight container for up to 4 days.
Ginger Cookies (Pepparkakor)
Makes about 30
Pepparkakor are available year round but are most popular during the Christmas season, when they’re often accompanied by a mug of glögg. Loaded with spices, they are typically served plain, but feel free to decorate with icing if you wish. For crisp cookies, roll the dough out to ¹⁄8-inch thickness, and for chewier cookies, roll the dough out to ¼-inch thickness.
1¾ cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon baking soda
½ teaspoon ground cloves
¼ teaspoon sea salt
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup dark brown sugar
2 tablespoons unsulfured molasses
1 teaspoon vanilla extract
1 large egg
1. Combine the flour, cinnamon, ginger, cardamom, baking soda, cloves, and salt in a bowl.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, brown sugar, molasses, and vanilla until smooth. Add the egg and mix to combine.
3. With the mixer on low speed, gradually add the flour mixture, mixing until just combined. Remove the dough, wrap in plastic, and refrigerate for 2 hours.
4. Preheat the oven to 350°F.
5. Roll out the dough 1/8 to ¼-inch thick on a lightly floured surface. Cut into your desired shapes with cookie cutters. Place on cookie sheets, about 1 inch apart, and bake until firm, about 10 minutes. Remove from the oven and let cool 1 to 2 minutes, then transfer the cookies with a spatula to a rack to cool completely. Collect the remaining dough, roll into a ball and repeat until all the dough is used. The cookies may be stored in an airtight container for up to 1 week.
Chocolate Balls (Chokladbollar)
Makes about 15 (1½-inch) balls
Chokladbollar are simple treats that are fun to make with children. They require no baking, so if you are searching for a quick chocolate fix, these are for you. If you like, roll the balls in a coating, such as cocoa powder, coconut, or chopped toasted almonds. For an adult version, substitute 1 tablespoon rum and 1 tablespoon espresso for the 2 tablespoons espresso.
½ cup granulated sugar
7 tablespoons (3½ ounces) unsalted butter, softened
¼ cup unsweetened cocoa powder
2 tablespoons brewed espresso coffee
1 teaspoon vanilla extract
1¼ cups old-fashioned oats
Pinch of sea salt
Toppings: Cocoa powder, cocoa nibs, pearl sugar, coconut, finely chopped toasted almonds
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy, about 3 minutes. Add the cocoa powder, espresso, and vanilla and mix until smooth. Mix in the oats and salt. Transfer to a bowl, cover with plastic wrap, and refrigerate for 30 minutes.
2. Roll the mixture into 1½-inch balls. If using a topping, roll in the topping to coat. Place the balls on a parchment-lined baking tray and repeat with the remaining chocolate dough.
3. Refrigerate the balls for at least 30 minutes before serving. The balls may be refrigerated in an airtight container for up to 1 week.