Havreflarn

Rating: 4.67 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Here is a recipe of Swedish 'havreflarn.'

By FRIDA

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Recipe Summary

Servings:
36
Yield:
2 -3 dozen
Nutrition Info
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 425 degrees F (225 degrees C).

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  • Melt the butter, and pour it immediately over the oat-grain. Let the mixture cool down.

  • Add the sugar, the lightly whipped egg, and the ground bitter almond to the oat mixture. Combine the flour with the baking powder, and then stir into the dough.

  • Drop by spoonfuls onto oiled cookie sheets. Since the cookies float out, just put 6 to 8 spoonfuls on each sheet. Bake the cookies in the middle of the oven for about 6 minutes. Remove and cool.

Nutrition Facts

Per Serving:
43 calories; protein 0.6g 1% DV; carbohydrates 5.7g 2% DV; fat 2.1g 3% DV; cholesterol 9.7mg 3% DV; sodium 27.8mg 1% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Sandra H.
Rating: 5 stars
01/30/2006
I made these when I lived in Sweden. I would serve them with ice cream or whipped cream. Great Recipe Read More
Helpful
(11)

Most helpful critical review

FoxyTerradon
Rating: 3 stars
12/17/2011
The flavor is good. Can't get bitter almonds here so substituted regular almonds. Bake time was too hot so reduced the temp to 375 and baked longer. Read More
Helpful
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sandra H.
Rating: 5 stars
01/30/2006
I made these when I lived in Sweden. I would serve them with ice cream or whipped cream. Great Recipe Read More
Helpful
(11)
barbara
Rating: 5 stars
03/01/2010
Yummy - I used one heaped TS of ground almonds instead of the bitter almonds. I only got 20 cookies out of this recipe. Read More
Helpful
(7)
virginia
Rating: 5 stars
03/14/2013
I love these little cookies They are so simple to make and super fast. I did substitute pecans instead of the almonds. You really do need to watch the first batch to be sure your oven temp and time is right for them. They can burn easy. I used the smallest cookie scoop and got 36 cookies. Read More
Helpful
(2)
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FoxyTerradon
Rating: 3 stars
12/17/2011
The flavor is good. Can't get bitter almonds here so substituted regular almonds. Bake time was too hot so reduced the temp to 375 and baked longer. Read More
Helpful
(1)
Holly
Rating: 5 stars
09/04/2016
My daughter and I (and then just my daughter herself) made these and they are so yummy. We follwed the recipe exactly with the exception of adding about a capful of almond extract. Can't get bitter almond in the US but the extract had bitter almond. My family loved it and so did a classroom full of teenagers. Read More
Helpful
(1)
philborn
Rating: 5 stars
06/08/2019
These are so good! Hubby & I were going to have oatmeal for breakfast. I always roast slivered almonds and wanted something different instead of oatmeal with raisins and almonds. Did this recipe adding both those extra ingredients. Will do again. Read More
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