Finska Pinnar (Finnish Sticks)

Finska pinnar are a simple easy to make classic Swedish cookie. Buttery almond-flavored shortbread cookies are rolled into logs and cut into sticks, then topped with chopped almonds and pearl sugar. They’re sweet, crispy and full of almond flavor and go perfectly with coffee or tea!

Want more cookie recipes? You’ll love my Lingonberry Swirl Cheesecake Bars, Kolakakor (Swedish Caramel Slices), and Hindbærsnitter (Danish Raspberry Bars) recipes!

What are Finska Pinnar?

Finska pinnar are classic Swedish almond-flavored shortbread cookies. They’re made by rolling and cutting the dough into sticks, which are then sprinkled with chopped almonds and pearl sugar. Many Swedish recipes for this cookie call for bitter almonds which aren’t available in the US, so we use almond extract in its place.

The name “Finska pinnar” translates to “Finnish sticks.” It’s not entirely clear why they have this name, so if you have any information on its origin, feel free to share it in the comments!

What is Pearl Sugar?

Pearl sugar is a unique type of sugar known for its distinctive large, round grains. It’s commonly used as a topping for baked goods and pastries. When incorporated into recipes, pearl sugar doesn’t dissolve during baking; instead, it maintains its shape, giving a nice crunch and sweetness to the finished treats.

This specialty sugar is a popular ingredient in Europe, especially in Belgium, where it’s added to waffles, and Scandinavia, where it’s sprinkled over cinnamon buns. You can find pearl sugar at well-stocked supermarkets, specialty baking stores, or online. If you can’t find pearl sugar, you can achieve a similar textural effect by substituting it with crushed sugar cubes or coarse granulated sugar, though there may be a slight difference in appearance and texture.

This is the pearl sugar I use:

What to Use Instead of Pearl Sugar

If you don’t have pearl sugar on hand or are looking for alternative toppings to use, here are some other options you can try:

1. Coarse Sugar: You can use a coarse sugar or decorating sugar. This type of sugar has crystals that are much larger in size than white granulated sugar, which makes it stronger and more heat resistant.
2. Powdered Sugar: Try dusting the cookies with a light layer of powdered sugar. This option doesn’t offer the same crunchy texture, but it looks pretty and adds an extra bit of sweetness.
3. Crushed Sugar Cubes: Crushed sugar cubes can mimic the appearance and texture of pearl sugar. Simply crush them into smaller pieces and sprinkle them on top of the cookies.
4. Cinnamon and Sugar Mix: Create a topping using a blend of ground cinnamon and granulated sugar for a warm, spiced flavor.
5. Demerara or Turbinado Sugar: These larger-grain, raw sugars can provide a similar crunch to pearl sugar. They also have a slightly caramel-like flavor that complements the cookies.

Read my article on Sju Sorters Kakor (7 Kinds of Cookies) for more cookie recipes!

Why You’ll Love This Recipe

• The combination of almond extract and chopped almonds gives these cookies a rich, nutty flavor.
• The buttery dough gives these cookies a tender and melt-in-your-mouth texture.
• The chopped almonds and pearl sugar on top give these cookies a great crunch which is a nice contrast to the buttery cookie.
• This recipe is simple and easy to make!

Ingredients

• Unsalted butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking.
• Almonds: Chopped almonds are used as a topping and contribute to the cookie’s appearance and texture. They add a satisfying crunch and a hint of extra nutty flavor. Almonds are a central ingredient that imparts a nutty and slightly sweet flavor to the cookies. Use raw, unsalted almonds
• Almond extract: This is a wonderful and effective way to get a rich, almond flavor into baked goods. It’s potent so remember, a little goes a long way! You can find this in your local grocery store in the baking aisle near the vanilla extract or online.
• Pearl sugar: Pearl sugar is a traditional Swedish sugar known for its large, round grains that resist melting during baking. It is used as a decorative topping and adds a delightful, crunchy sweetness to the cookies.

See recipe card below for full ingredient measurements.

Variations

Although these are classic Swedish cookies, it doesn’t mean you play around with them! Here are some fun variation suggestions. Let me know if you try any of them and how they turned out!

• Citrus Zest: Add a burst of citrus flavor by incorporating lemon or orange zest into the dough. The citrusy aroma pairs wonderfully with the buttery richness.
• Spices: Experiment with the addition of warm spices like cinnamon, cardamom, or nutmeg to infuse the cookies with a cozy, aromatic twist.
• Nutty Crunch: Besides almonds, try using other nuts like walnuts, pecans, or hazelnuts, either finely ground in the dough or as a topping.
• Dipping or Drizzling: After baking, dip or drizzle the cookies with melted chocolate.
• Custom Shapes: Get creative with the shapes. While the traditional shape is stick-like, you can create twists, braids, crescents, or any shape you like!
• Different Extracts: Experiment with various extracts such as almond, vanilla, or even coconut for different flavor profiles.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

• In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment) cream together the butter and granulated sugar on medium speed until it’s a light-yellow color and fluffy in texture, about 2-3 minutes. Scrape the sides of the bowl.
• Add the egg and almond extract. Beat on medium speed until well combined, scraping the bowl as needed.
• Add half of the flour mixture and mix on low until combined, scraping the sides of the bowl to make sure everything is combined. Then add the other half and mix to combine.
• Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
• Once the dough has chilled, preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
• Remove the dough from the refrigerator and divide it into 6 pieces (only 3 parts are shown in photo above).

• Roll the pieces into finger-thick lengths (½-¾” thick). Place them right next to each other.
• Brush all the lengths at the same time with the egg. Sprinkle on the pearl sugar and chopped almonds and press them lightly into the cookies. 
• Cut the lengths at the same time into 1-1½” long pieces.
• Place pieces on prepared baking sheet and bake for 10-12 minutes. They should be lightly golden but not too brown. Let cool and enjoy!

Expert Tips

• Chill the dough: Allowing the dough to rest in the fridge for at least 30 minutes is essential. It helps the dough firm up, making it easier to work with and preventing excessive spreading during baking.
• Shaping the sticks: When shaping the dough into sticks, try to keep them about the same width so they bake evenly.
• Brushing with egg: Lightly whisk the egg before brushing it onto the sticks. This will help the toppings adhere.
• Topping placement: Gently press the chopped almonds and pearl sugar into the cookie to ensure they stick securely.
• Baking time: Keep a close eye on the cookies in the oven. They should be lightly golden but not too brown. The exact baking time can vary based on your oven, so check them around the 10-minute mark.

How to Store

To store: Once the cookies have cooled completely, store them in an air-tight container or a zip top bag at room temperature for up to a week.

To freeze: Once cooled, store the cookies in a freezer-safe container or zip top bag and freeze for up to 3 months. To thaw, simply let them sit out at room temperature.

More Recipes You’ll Love

• Swedish Cardamom Rusks
• Kärleksmums (Swedish Chocolate Mocha Squares)
• Easy Gingerbread Brownies with Chocolate Chips
• Brysselkex (Swedish Brussels Cookies)

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