Bondkakor (Swedish Farmer Cookies)

Slightly adapted from: Swedish Spoon

Yield: 2 dozen cookies 


  • ½ cup (75g) almonds
  • 1 tsp baking soda
  • 1 Tbsp water
  • 2 1/3 cups (280g) all-purpose flour 
  • ¾ cup (149g) granulated sugar
  • 1 Tbsp Dansukker Ljus Sirap or Lyle’s Golden Syrup
  • 14 Tbsp (200g) unsalted butter, cubed & room temperature


  1. Heat oven to 350°F.
  2. Spread almonds out on rimmed baking sheet. Bake until toasted, 5–7 minutes. Turn oven off, as you won’t need it for a few hours.
  3. Let almonds cool completely, then chop into small pieces. (If you’re impatient like us, spread the almonds out on a plate, then stick ‘em in the fridge.)
  4. In a small bowl, mix baking soda and water.
  5. Place the flour in a large bowl. Make a well in the centre, then add the chopped almonds, baking soda mixture, sugar, syrup, and butter.
  6. Mix with a handheld mixer. Once dough starts to look sandy with medium-sized chunks of butter, ditch the mixer and get in there with your hands to fully distribute the butter.
  7. Once you have a mostly smooth dough, form into two logs about 2–3 inches in diameter. Wrap tightly in cling film and refrigerate for at least two hours or overnight.
  8. When you’re ready to bake, heat oven to 400°F. If you left your dough in the fridge overnight, take it out while oven heats up. Line baking sheets with parchment paper.
  9. Remove cling film from dough logs and, using a serrated knife, slice into cookies about ¼ inch (6mm) thick.
  10. Place on prepared baking sheets, leaving 2" between each cookie.
  11. Bake for 8–10 minutes or until golden brown.
  12. Cool 2 minutes on baking sheet. Transfer cookies to a wire rack to cool completely.

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