Hazelnut crisps (Hasselnötsflarn) from Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (page 48) by Anna Brones and Johanna Kindvall

  • cane sugar
  • raw hazelnuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on March 04, 2018

    So good! If you like hazelnuts, you will probably love these cookies. They are rather addicting, so it's a good thing they're so thin and light. My two-year-old is nuts for them. While they are very simple, they make an elegant light dessert, especially paired with coffee.

  • Lepa on February 22, 2017

    These are easy to whip together and taste great. Do distribute the batter far apart on the baking sheet, as these cookies spread a lot.

  • TrishaCP on March 20, 2016

    I agree that these are completely addictive. They remind me of a nut version of a tuile, but no shaping involved. Perfect if you just want one small bite of something sweet. Either I did a horrible job estimating the "teaspoon" drops of cookies, or the yield is off. I doubled the recipe and only got about 40 cookies (I should have had 60 per the recipe.)

  • stockholm28 on March 01, 2016

    Hasselnötsflarn (Hazelnut Crisps), page 48 I highly recommend that you make these. In 20 minutes, you can have one really delicious cookie. They are thin and crisp flavored of toasted hazelnut and vanilla. These are also gluten-free if you have to accommodate a special diet. These are so simple and they are just addictive. The author suggests that they are nice with ice cream.

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