Finnish Sticks

These 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.