Search thousands of recipes reviewed by home cooks like you.

Finnish Cookie Sticks

Finnish Cookie Sticks

  • Prep

    25 m
  • Cook

    10 m
  • Ready In

    35 m
MISS_MARSH

MISS_MARSH

Light and crispy cookies that are a Finnish tradition!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 815 kcal
  • 41%
  • Fat:
  • 46.7 g
  • 72%
  • Carbs:
  • 86g
  • 28%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

AEMAZA
51

AEMAZA

6/4/2008

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.

momto2sweetpeas
33

momto2sweetpeas

1/23/2009

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.

ame2
25

ame2

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

Similar recipes

ADVERTISEMENT