Read Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats for Free Online

parchment paper or a silicone baking mat.
    Roll out each log to about 20 inches (51 centimeters) long and slightly larger than ½ 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 another or the cookies will get soft. Let cool completely.
    Store in an airtight container or in the freezer.



muskotsnittar
    NUTMEG SLICES
    makes 40 cookies
    Another sliced cookie, muskotsnittar is a hassle-free, spice-filled cookie that pairs well with coffee. Simple and very Swedish, the flavor makes it just as good for a holiday cookie as it is in the middle of the summer, and with a little linear decoration on the top, it’s both beautiful and fun to eat. Thanks to the buttery consistency, these cookies also freeze well (and are even delicious eaten frozen!).
    ⅔ cup (5 ounces, 142 grams) firmly packed brown sugar
    1 tablespoon ground cinnamon
    1 teaspoon freshly grated nutmeg
    1 teaspoon ground ginger
    17 tablespoons (8.5 ounces, 241 grams) unsalted butter, room temperature
    2 cups (10 ounces, 284 grams) all-purpose flour
    In a large bowl, mix together the sugar, cinnamon, nutmeg, and ginger. Add the butter to the sugar mixture and cream together until well blended. Mix in the flour and work together with your hands until you get a firm dough.
    Cover the dough and let sit in the refrigerator for at least 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.
    Divide the dough into 4 equal parts and roll each part into a log about 14 inches (35.5 centimeters) long. Place on a baking sheet (you should haveroom for 2 logs on 1 sheet) and flatten out to ¼ inch (0.5 centimeter) thick. Leave about 2 inches (5 centimeters) between the logs, as they will spread out a bit. Using the back of a fork, lightly press into the dough to create a linear design.
    Bake the logs in 2 batches for 15 to 17 minutes, until the edges are golden brown. Remove from the oven and let cool for a few minutes on the baking sheet before cutting each log into 10 equally sized slices. Let the baking sheet cool before using it for the second batch. Let the slices cool completely.
    Store in an airtight container.



hasselnötsflarn
    HAZELNUT CRISPS
    makes about 30 cookies
    Crisp cookies are common in the Swedish kitchen because of their simplicity; if you’re committed to serving the full range of cookies on your cookie platter, you can’t spend too much time on each type of cookie. And these couldn’t be easier: ground hazelnuts, sugar, butter, egg, and a touch of vanilla. Not only are they easy, but because they don’t contain flour, they’re also gluten-free. If you’re not eating them with a cup of coffee, try them with ice cream.
    ¼ cup (2 ounces, 57 grams) unsalted butter
    ¾ cup (3.75 ounces, 106 grams) raw hazelnuts 
    1 egg
    ½ cup (3.5 ounces, 99 grams) natural cane sugar 
    ½ teaspoon pure vanilla extract
    Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone baking mat or parchment paper.
    In a saucepan, melt the butter. Remove from the heat and set aside.
    In a food processor, grind the hazelnuts until almost finely ground.
    In a bowl, whisk the egg until frothy, then stir in the sugar and vanilla. Pour in the slightly cooled butter and mix together until well blended. Add the hazelnuts and stir until an even batter forms.
    Spoon the batter by 1-teaspoon drops onto the baking sheet, leaving 2 inches (5 centimeters) between each cookie. If you make them slightly larger, just be sure to flatten them with your fingertips so that they bake to an