Wild blueberries thrive in Sweden, where fika refers to a midday break for coffee--often accompanied by a treat like these biscotti-style cookies. Like biscotti, these coffee-spice flavor cookies bake twice to crisp thoroughly--perfect for dipping in hot drinks.

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Ingredients

Directions

  • In a medium mixing bowl, combine flour, baking powder, cardamom, baking soda, ginger, cinnamon, allspice and salt; set aside. In a small bowl or glass, stir together the instant coffee and the hot water; set aside.

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  • In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until well combined and fluffy. Beat in sour cream and eggs. Beat in coffee mixture until combined. Gradually add flour mixture, beating on low speed until combined and scraping sides of bowl, switching to a wooden spoon if necessary. Stir in almonds and blueberries.

  • Divide dough into thirds. Shape each portion into a log, about 12 inches long and 1 1/2 inches wide. Place logs 2 inches apart on a baking sheet lined with parchment paper. Flatten logs slightly.

  • Bake in a 350° oven for 25 minutes or until lightly browned and firm to the touch. Remove from oven and cool on the baking sheet.

  • Transfer baked logs to a cutting board. With a serrated knife, cut logs crosswise into 3/4-inch thick slices. Place slices, cut sides down, on baking sheet. Bake in the 350° oven for 8 minutes more. Turn slices over and bake 8 minutes more or until toasted. Transfer to a wire rack to cool.

Tips

To store, layer cookies in an airtight container with waxed paper between layers. Cover and store at room temperature for 3 days or freeze up to 3 months.

Nutrition Facts

106 calories; 4 g total fat; 15 mg cholesterol; 62 mg sodium. 16 g carbohydrates; 2 g protein;

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