Light and crispy cookies that are a Finnish tradition!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, cream together the butter and 1/2 cup sugar until smooth. Stir in 1 egg and almond extract. Combine the salt and flour; stir into the sugar mixture with your hands until a smooth dough forms. Roll dough into log shaped pieces about 1/2 inch thick and 2 to 3 inches long. Dip each piece in the beaten eggs, then in remaining 1/2 cup sugar and then roll them in almonds. Place them 1 inch apart onto ungreased cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

814.8 calories; protein 16g 32% DV; carbohydrates 86g 28% DV; fat 46.7g 72% DV; cholesterol 205.3mg 68% DV; sodium 363mg 15% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2008
These were our favorite new Christmas cookies. I hated the double dipping & decided after to mix colored sugar with the nuts and put them on at once. They looked fabulous & the nuts didn't have trouble sticking once the sugar was on as in the original directions. With these modifications 5 stars. The taste is a wonderful almond flavor. Without modifications because of the mess I'd say 4 stars. Read More
(53)

Most helpful critical review

Rating: 1 stars
06/30/2009
these were a disaster!!!! i made these cookies for my geography class and people were scared to eat them. I had no idea what kind of almonds to use so i pu in blanched almonds. Like other reviews suiggested i combined the sugar and almonds together to roll the sticks in. This method worked okay for the first like 15 cookies but then the mixture became so saturated with the egg that came of the sticks that i could only get the stuff to stick in akward clumps. When they came out of the oven almost all of the cookies were pretty gross looking a yellowish color and with strange clumps. When i tried them the coating was chewy and oddly flavorless. The inside was okay iguess but had a weird aftertaste. Read More
(2)
45 Ratings
  • 5 star values: 19
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 5
Rating: 4 stars
06/04/2008
These were our favorite new Christmas cookies. I hated the double dipping & decided after to mix colored sugar with the nuts and put them on at once. They looked fabulous & the nuts didn't have trouble sticking once the sugar was on as in the original directions. With these modifications 5 stars. The taste is a wonderful almond flavor. Without modifications because of the mess I'd say 4 stars. Read More
(53)
Rating: 5 stars
01/23/2009
I cannot believe that these cookies haven't been reviewed here for 3 years? I made these cookies today. They taste wonderful. They remind me of marzipan! My dough was a little on the dry side and hard to work with so next time I would try 2.75 cups of flour and see how it is then before adding the full 3 cups. I started out with chopped almonds and ended up using VERY VERY finely chopped almonds! Just chopped them even smaller in my food precessor so they really coated and stuck to the cookies. Will make again for sure! Thanks! re-reviewed 1.22.09 - I made these again this past Christmas and added in Raw Sugar (the large brown crystals) with the ground almonds. It was fantastic. It did make them a bit sweeter and crunchy. I like them both ways. Read More
(33)
Rating: 5 stars
12/19/2006
I LOVED THESE!! They are good alone or with coffee. I have made them putting the nuts in the dough and rolling them in course sugar. delicious Read More
(25)
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Rating: 5 stars
12/16/2009
i'm a finnish girl these are a traditional cookie we have always enjoyed. for anyone having trouble with the messy egg bath here's a trick. put a colander in a larger bowl. put the cookies in the colander and pour the egg over the cookies. tah-dah no egg mess!! Read More
(13)
Rating: 4 stars
12/19/2003
My daughter made this recipe for her geography class to go with her report on Finland. She didn't like the dipping in egg part but liked the finished product. I thought they were pretty tasty myself. Read More
(12)
Rating: 4 stars
11/26/2008
I rate this a 4 only because of the messy factor. I actually made 3 cookies as suggested then mixed in my almonds in the dough. They took 12 minutes to cook and are delicious. They don't look as festive as the picture though so I'm making a thin glaze frosting to put on top. Read More
(10)
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Rating: 5 stars
12/17/2008
Follow the original recipe:). I read some of the reviews and omitted the egg paste before the almond/sugar roll because of the mess. You really had to grind the almonds very fine for it to stick well. I had leftover almonds so I made the recipe again but did the egg paste. It really was not that messy! And the cookies looked exactly like the picture because the paste was able to grab on to the bigger pieces of almonds and to the festive Christmas sugar crystals. In the end the cookies did taste the same but the 2nd batch had more of a crunch...yummmmm. Read More
(10)
Rating: 5 stars
12/07/2008
Great flavor. Ground whole almonds in food processor. Ran out of almond extract-added some ground almonds into batter. I also combined the sugar and almonds to eliminate one step. I cooked on greased cookie sheet not ungreased. Came out great. Rolled some into balls instead of sticks-still came out good. Will definitely make next year for Christmas. Read More
(10)
Rating: 4 stars
12/23/2003
I made these for Christmas. Nice dough- easy to work with. The only complaint was the egg bath was really messy between the sugar and then the almond so use latex gloves and keep plenty of Bounty on hand. Taste was nice- very nice but wondered if it was worth the effort. Read More
(9)
Rating: 1 stars
06/30/2009
these were a disaster!!!! i made these cookies for my geography class and people were scared to eat them. I had no idea what kind of almonds to use so i pu in blanched almonds. Like other reviews suiggested i combined the sugar and almonds together to roll the sticks in. This method worked okay for the first like 15 cookies but then the mixture became so saturated with the egg that came of the sticks that i could only get the stuff to stick in akward clumps. When they came out of the oven almost all of the cookies were pretty gross looking a yellowish color and with strange clumps. When i tried them the coating was chewy and oddly flavorless. The inside was okay iguess but had a weird aftertaste. Read More
(2)