PS⎮Finska Pinnar

ENG In Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats that I mentioned in my last post, there's a recipe for Finnish sticks ('finska pinnar') that the author Anna Brones says to be 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." – I'm copying the recipe here, as Pippi Långstrumpa books – and the mimeograph-copied recipes handed out at my Swedish kindergarten in Riyadh, Saudi-Arabia in 1977–78 – come to mind:

finska pinnar 

dough

1/2 cup (2.5 ounces, 71 grams) blanched almonds

10 tablespoons (5 ounces, 142 grams) unsalted butter, room temperature

1/3 cup (2.33 ounces, 66 grams) natural cane sugar

1 1/2 cups (7.5 ounces, 213 grams) all-purpose flour

topping

1/4 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 1/2 to 1 teaspoon of 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 1/2 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 other or the cookies will get soft. Let cool completely. 

Store in an airtight container or in the freezer.

FIN Anna Bronesin Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats -kirjassa, jonka viimeksi mainitsin, on "finska pinnar" -pikkuleipien resepti. Kirjailija sanoo niiden olevan "ruotsalainen keksiklassikko, jonka nimi vihjaa niiden olevan lähtöisin itäisestä naapuristamme. Ne muistuttavat vanhanajan kahvitarjoiluista kirkoissa ja sosiaalisissa kokoontumisissa, kun tarjolla piti aina olla tietty määrä pikkuleipiä. Tarjoiltavien joukosta löytyi varmasti pieniä finska pinnar -keksejä, joita ei koostaan huolimatta pidä koskaan aliarvioida. Älä siis tunne huonoa omaatuntoa, jos sinulla on aikaa valmistaa vain yhtä sorttia, finska pinnar -keksit tepsivät aina." (Käännös Katja K.) – Kopioin reseptin ylle, samalla kun mieleen tulvivat Peppi Pitkätossu -kirjojen kahvikutsut ja ruotsalaisessa esikoulussa Riadissa, Saudi-Arabiassa vuosina 1977–78 jaetut spriikopiokoneella kopioidut, kuvitetut reseptit...

Love baking, coffee breaks – and Fairtrade, Katja K.