Ok so I’m already going against what I said I would be doing which was going in order of the book… I skipped to the third but will go back to the second when I return to school, so please forgive me.
Anyway, here is my second bake in this baking endeavor: apelsinsnittar. Slices of a slightly gingery and super tender cookie, with an orange almond filling, and covered in an orange powdered sugar glaze.
These remind me somewhat of baking biscotti, but only really because of the way you bake it in a log and then cut it after it’s baked.
The folding of the dough over the filling was probably the most challenging part because the dough loved to crack apart. But I had to forgive myself and just pinch it back up to keep the filling enclosed.
These went so well with coffee and I loved the glaze on top. You can never go wrong with an almond filling and a little bit of spice, in my opinion.
Now what I really need to do is work on the pronunciations of these Swedish words! Duolingo will be here to help me. In the mean time, I’ll stick to calling these ones simply orange almond slices.
Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones & Johanna Kindvall