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Finska pinnar

Time 1 hour
Yields Makes about 6 dozen cookies
Finska pinnar
1

In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and sugar. Beat in the egg yolk until incorporated, then beat in the almond extract.

2

Beat in the salt, then slowly beat in the cake flour until fully combined. Beat in one-half cup ground almonds. Wrap the dough in plastic wrap and chill thoroughly.

3

Heat the oven to 375 degrees. On a floured surface, roll one-fourth of the dough at a time (keep the remainder covered and chilled) to form a log approximately one-half inch thick. Cut the log crosswise every inch for each cookie. Repeat until all of the dough is rolled and cut.

4

In a small bowl, beat the egg white. In a shallow baking dish, whisk together the remaining one-half cup ground almonds with the coarse sugar.

5

Brush the surface of each cookie lightly with egg white, then dip the surface into the coarse sugar and almond mixture.

6

Place the cookies about 1 inch apart on an ungreased baking sheet and bake until set and golden on the bottom, about 10 to 12 minutes. Cool the cookies on a rack. Store the cookies in an airtight container. The cookies can be made up to 2 months ahead and frozen; thaw before serving.

Cake flour and coarse decorating sugar are available at cooking and baking supply stores, as well as at well-stocked markets.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
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