Finnish Sticks
Submitted by evanlukowiak
Finnish sticks are buttery almond shortbread cookies rolled into finger-thin ropes, brushed with egg, and topped with chopped almonds and sugar before baking crisp.
YIELD
4 dozenPREP
15 minCOOK
15 minREADY
30 minThese Scandinavian cookies are a study in simplicity. A buttery dough flavored with almond extract gets rolled into thin ropes, brushed with beaten egg, sprinkled with a mix of chopped almonds and sugar, then cut into 2-inch sticks and baked until just set.
The dough is essentially a shortbread: butter, sugar, and flour with no eggs in the mix itself. The egg is only for the glaze on top, which gives the cookies a golden sheen and helps the almond-sugar topping stick during baking.
Roll the ropes to finger thickness and keep them uniform. Thin spots overbake and snap, while thick spots stay doughy in the center.
Kitchen Tips
- Place the ropes close together on the baking sheet before brushing and cutting. This makes it easier to apply the egg wash and topping to all of them at once.
- Cut into 2-inch strips after topping but before baking. Cutting after baking shatters the delicate cookies.
- Bake just until the edges start to turn golden. These should be pale and crisp, not browned.
- Store in an airtight container. They keep well for over a week.
Variations
- Use vanilla extract instead of almond for a more neutral, buttery flavor.
- Swap chopped almonds for chopped pistachios for a green-and-gold holiday look.
- Dip one end of each cooled stick in melted dark chocolate.
Ingredients
Directions
Cream butter and sugar.
Stir in almond flavoring.
Add flour and mix thoroughly.
Roll round lengths with hands about the thickness of a finger.
Put lengths close together, brush with egg and sprinkle with mixture of almonds and sugar.
Cut in 2 inch strips.
Bake in 350℉ (180℃) oven about 15 minutes.
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