Brända Mandlar (Candied Almonds)

This traditional Christmas candy is highly addictive and takes almost no time to make. A seriously dangerous combination! They remind me of my childhood, when we always visited the Christmas market at Stortorget in Gamla Stan (Stockholm Old Town)…


This basic recipe works for both crisp and soft meringue. In Sweden we normally make French meringue and it works well for baking, but if you plan to make buttercream you need Swiss or Italian meringue since they are more stable.

Sockerkaka (Basic Vanilla Cake)

In may seem odd to some, but Swedes often eat cake without icing or buttercream. In my opinion, this moist, airy and delicately flavored cake needs nothing but a good cup of coffee or tea – or why not a glass of ice cold milk? A superb base recipe for all your muffins, cupcakes and cakes!

Chocolate Frosting

This recipe came about when I was making chocolate icing and forgot to melt the butter first. I love a hint of coffee but it can be skipped. Not as sweet as American frosting, this has a rich chocolate flavor and smooth, buttery consistency.

Swedish Sandwich Breads

Our love for sandwiches have lead to a great variety of bread. These easy to bake, soft and spongy flatbreads can be found in every Swedish grocery store and it’s easy to understand why!

Tekakor (Swedish Teacakes)

In contrast to the sweet British and American versions, Swedish tea cakes are super soft, flattened bread buns that are perfect for open-faced sandwiches.

Hönökaka (Soft Wheat & Rye Flatbread)

A very popular flatbread that is great for open-faced sandwiches and sandwich cakes. This soft, spongy and mildly sweet bread originates from the island of Hönö on the Swedish west coast.