Recipes Finnish Sticks 1 Review Although they're called Finnish Sticks, these almond cookies are beloved in Sweden, where they're one of the most popular snacks for fika, or coffee breaks. Slideshow: More Cookie Recipes By Magnus Nilsson Magnus Nilsson Instagram Swedish chef Magnus Nilsson is the director of René Redzepi's MAD Academy in Copenhagen. He's known for his time as head chef of two Michelin-starred restaurant Fäviken in Sweden, which closed in 2019. Food & Wine's Editorial Guidelines Updated on February 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 24 Ingredients 1 1/4 cups cake flour, plus more for dusting 7 tablespoons unsalted butter, at room temperature 1/4 cup granulated sugar 1/2 teaspoon pure almond extract 3 tablespoons whole milk 1 large egg, beaten 1 tablespoon finely chopped roasted almonds 1 tablespoon pearl sugar (see Note) Directions In a food processor, combine the 1 1/4 cups of flour, the butter, granulated sugar and almond extract and pulse until a dough forms. Shape into a ball and flatten into a 1-inch-thick disk. Cover with plastic wrap and refrigerate for 1 hour. Preheat the oven to 350°. In a small bowl, beat the milk with the egg. Divide the cookie dough in half. On a lightly floured work surface, roll each piece of dough into a 3/4-inch-thick log. Brush the logs with the milk-egg wash and sprinkle with the almonds and pearl sugar. Cut the logs into 2-inch pieces and arrange on a parchment paper–lined baking sheet. Bake for 12 to 14 minutes, until barely golden. Transfer the cookies to a rack to cool before serving. Make Ahead The cookies can be stored in an airtight container for 3 days. Notes Note: Pearl sugar is available at specialty food stores and from kingarthurflour.com. Rate it Print