More From Fika: The Art of The Swedish Coffee Break

More From Fika: The Art of The Swedish Coffee Break

Cookbook project update!! I’m still loving it. Though I haven’t been keeping up with it every single week, I’ve been finding the spare time the past month to bake these few recipes. And I am almost done with the first section of the book!

I’ve been jumping around occasionally to different sections, but these chocolate cookies are from the first section. I don’t normally go for a chocolate cookie but these ones were so easy to make and so soft. Almost too easy to eat! If you are a fan of chocolate with coffee, these are definitely ones to try. They were supposed to have pearl sugar on top but I have’nt found that yet in a store near me so I just used turbinado sugar for the texture.

Most recently, I made these one’s you see below, Finnish Sticks! I used my food processor to make the almond meal myself as instructed. I didn’t have enough all-purpose flour, so I substituted the rest with whole wheat flour, but slightly fewer grams due to the drying characteristic of whole wheat flour.

I really loved these ones and actually had a couple this morning with my coffee. The whole wheat flour was a great addition as it added a little more of a bitter flavor. But I will definitely be making these again!! And with all-purpose flour instead as called for. (These were also supposed to have pearl sugar on top, which I’m sure would’ve made a world of difference…oops!)

Now the almond tart below I made a couple weeks ago while I was home for spring break. The recipe called for coarsely ground almonds, but for whatever reason I just used almond flour. I wish I had opted for the coarse almond meal because it would have added a little more texture which I felt was needed.

Any way, this was a simple recipe to make and it came out quite beautifully. And if I haven’t mentioned this before, I love anything with almonds in it! And this book has plenty of those recipes, which is great.

Aside from all the recipes being so great, my favorite part of this whole project is the process of making the recipes and learning from the book about Swedish traditions as I go. I feel I get more in touch with my Swedish heritage every time I bake or share something I’ve made while also getting the benefit of destressing through the process.

So that’s the update on how my baking is going! I hope you have enjoyed following along with it and have possibly taken at least one thing away from it.



2 thoughts on “More From Fika: The Art of The Swedish Coffee Break”

  • If there is one thing that distinguishes the Swedish coffee break — and the reason people fall in love with it — from our own coffee-consuming traditions in the United States, it’s this: Fika is about slowing down. Coffee represents a true break, a moment to sit and contemplate on your own, or to gather with friends. In our own culture, where coffee has come to be more about grabbing a 16-ounce-grande-whatever, in a paper cup to go, coffee is more about fueling up and going fast. In Sweden coffee is something to look forward to, a moment where everything else stops and you savor the moment. In today’s modern world we crave a little bit of that; we want an excuse to slow down.

    • Hello, thank you for taking the time to share! After my recent trip to Sweden, I definitely see how time there feels much slower and less rushed. It was a breathe of fresh air and I truly always looked forward to enjoying fika with my parents after a long morning of walking around and sight-seeing. It would be great if more people could take on this idea of making time to slow down as I think American’s are plagued by an anxiousness to always be in motion. I as well still need to take more time to pause and catch a breath to enjoy life, and what better way to do it than with a cup of coffee and something to nibble on. BLessings!

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