AI-generated image
Finska pinnar
Almond butter fingers
Swedish butter-almond fingers with pearl sugar
Despite the name, 'Finnish sticks' are a Swedish fika favourite, one of the classic 'seven kinds of cookies' that a proper Swedish host once laid out for coffee guests. The dough is rich and short, flavoured with ground almonds; it is rolled into ropes, brushed with beaten egg and coated in crunchy pearl sugar and chopped almonds, then cut into fingers. They are quick, need no cutters, and look neat on a plate with cinnamon buns and a pot of coffee. The egg is only the glue for the topping; brushing with milk works too if you want them egg-free. Chef's tip: cut the ropes into fingers before baking, with one decisive press of a sharp knife; sawing tears the soft dough and knocks off the sugar.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 12
Ingredients
For the dough
- 7 oz unsalted buttersoftened
- 2 ½ oz caster sugar
- 1 ¾ oz ground almonds
- ½ tsp almond extract
- 9 ½ oz plain flour
For the topping
- 1 eggbeaten (or 2 tbsp milk for an egg-free glaze)
- 3 tbsp pearl sugar
- 1 ⅜ oz almondsfinely chopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/8 doneStep 1: Beat 7 oz unsalted butter and 2 ½ oz caster sugar until creamy, then mix in 1 ¾ oz ground almonds and ½ tsp almond extract.
Step 2: Add 9 ½ oz plain flour and work it in quickly with your hands to a smooth dough. Wrap and chill for 15 minutes.
15 minStep 3: Heat the oven to 400°F (350°F fan) and line two trays with baking paper. Mix 3 tbsp pearl sugar and 1 ⅜ oz almonds on a plate.
Step 4: Divide the dough into 6 pieces and roll each into a rope about 1.5 cm thick and 35 cm long on a lightly floured surface.
Step 5: Brush the ropes with 1 egg, then roll the top side through the sugar-almond mix, pressing gently.
Step 6: Cut each rope on a slight angle into 5 cm fingers and set them on the trays, topping side up, 2 cm apart.
Step 7: Bake for 9–10 minutes, until the bases and edges are pale gold and the almonds lightly toasted.
10 minStep 8: Cool on the tray for a few minutes before moving them, as they are soft when hot. Keep in a tin for up to two weeks.
Nutrition per serving
- Calories
- 255 kcal
- Protein
- 4 g
- Carbs
- 25 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does finska pinnar take?
- About 45 minutes in total: 35 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.