Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones, Johanna Kindvall Read Free Book Online

they are slightly browned; then chop them finely by hand or grind in a food processor until coarsely ground.
    In a large bowl, whisk the egg and the egg white together with the sugar until frothy. Stir in the slightly cooled butter, then add the almonds and stir to a smooth batter.
    Roll out the chilled dough to ⅛-inch (.25 centimeter) thickness and press into the pie pan. It is easiest to roll out the dough between two sheets of plastic wrap. Pour the batter into the pan and spread it out evenly with a spatula.
    Bake for 20 to 25 minutes. The crust should be golden brown and the batter should be set. Remove from the oven and let cool before serving.



hasselnötskaka med kaffe
    HAZELNUT COFFEE CAKE
    makes one 9-inch (23-centimeter) cake
    This cake actually has nothing to do with what many people know as coffee cake; the name comes from the addition of brewed coffee to the batter, a distinct taste when paired with hazelnuts. This cake is airy enough not to feel heavy, but thick enough that you get the satisfaction of biting into something substantial. As opposed to a lot of fluffy cake recipes, which use baking powder as a leavener, this one depends on the power of egg whites, which makes for the perfect consistency. The same method is used in the Cardamom Cake and the Kinuski Caramel Cake .
    Hazelnuts are quite common in Swedish baking; the key in this recipe is toasting them, which helps intensify the flavor.
    10½ tablespoons (5.25 ounces, 148 grams) unsalted butter
    ½ cup (2.5 ounces, 71 grams) raw hazelnuts
    3 egg yolks
    ¼ cup (1.88 ounces, 53 grams) firmly packed brown sugar
    ½ cup (2.5 ounces, 71 grams) all-purpose flour
    3 tablespoons cold coffee (preferably espresso)
    ¼ teaspoon salt
    3 egg whites, room temperature
    ¾ cup (5.25 ounces, 148 grams) natural cane sugar
    Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23-centimeter) springform pan.
    In a saucepan, melt the butter. Remove from the heat and set aside to cool.
    Toast the hazelnuts in a dry frying pan until they are slightly browned; then grind them in a food processor until almost finely ground.
    In a bowl, whisk together the egg yolks and brown sugar until frothy. All the sugar should be dissolved and the batter should have a lighter color. Pour the slightlycooled butter into the egg yolk and sugar mixture and whisk together. Sift the flour and stir it carefully into the batter together with the hazelnuts, coffee, and salt. Stir as little as possible until you get a smooth, even batter.
    In a separate, grease-free bowl, whisk the egg whites, ideally with an electric mixer. When soft peaks form, add the cane sugar little by little. Mix until the batter forms stiff peaks.
    Carefully fold the sugar and egg white mixture into the batter and keep folding until the batter is evenly blended. Be careful not to overstir. Pour the batter directly into the pan.
    Bake for 30 to 40 minutes. The cake is done when a toothpick or knife inserted into the center comes out clean. If the cake starts to get a golden brown color earlier (which can happen after 20 minutes), remove it from the oven, cover it with aluminum foil, and put back in the oven. This will prevent the top of the cake from burning.
    Remove the cake from the oven and let cool slightly before serving.

kärleksmums
    CHOCOLATE COFFEE SQUARES
    makes 24 squares
    Kärleksmums is one of those bake-at-home recipes that always makes you feel good, no matter what kind of mood you’re in. In Swedish, the interjection mums means “yummy,” and added to kärlek , it directly translates to “love yummy.” Just like other recipes that have been passed along many times, this one has several names, including fiffirutor , mockarutor , and snoddas .
    These cakes are the perfect blend of dark chocolate and strong coffee. Kärleksmums is classically made with a confectioners’ sugar frosting, but we think it’s nicer with the more luxurious ganache. Save a few tablespoons from your morning cup of