Like biscotti, these cookies are baked in flattened logs of dough, then sliced after emerging from the oven.

But unlike those Italian classics, these Scandinavian beauties are baked only once and end up crispy all over and chewy at the center.

They also taste profoundly of caramel, despite being made with only white sugar and corn syrup.

And best yet, they require only a few basic ingredients.

When I started seeing people rave online about “Caramel Slices,” I knew I had to try baking them, too.

The recipe for these cookies, also known as “Kolasnittar,” is from “Scandinavian from Scratch” (Ten Speed Press, 2023) of which I received a review copy.

It was written by Nichole Accettola, an American-born chef who lived in Denmark for 15 years before moving to California to open her Kantine cafe in San Francisco, where she serves up breakfast, brunch and lunch, along with a variety of breads and pastries.

The dough for these cookies, made with plenty of butter, as well as all-purpose flour, takes no time to come together in a stand mixer.

Then, just divide the dough into four portions, roll each out into a log, place on a baking sheet, then flatten with your hands before allowing to chill in the fridge for half an hour.

Bake in the oven, and while they’re still warm, slice them on the diagonal before letting them cool completely.

The flattened logs will spread, so you definitely don’t want to put more than two to a baking sheet. You also don’t want to over-bake these cookies as they will turn quite hard without any chewiness. If anything, err on the side of under-baking. Even so, you may notice that the end pieces wind up far crunchier than those cut from the middle. If the ends are too crisp for your liking, save those to crumble over ice cream or to dunk into coffee. If you store the cookies in a tightly-lidded container, they will naturally soften up just a smidge more overnight, too, taking on even more wonderful chewiness.

These cookies are perfect alongside a cup of coffee or tea, or even a glass of tawny port or cognac. They may look plain-Jane, but do they ever sparkle with satisfaction.

Caramel Slices

(Makes 32 cookies)

14 tablespoons (200 grams) unsalted butter, at room temperature

1 cup (200 grams) sugar

1/3 cup (100 grams) light corn syrup

1 1/2 teaspoons vanilla extract

2 1/3 cups (298 grams) all-purpose flour, plus more for dusting

1 teaspoon baking soda

1 teaspoon kosher salt

Line two 13-by-18-inch baking trays with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, corn syrup, and vanilla on medium until soft and creamy, pausing halfway through to scrape the sides and bottom of the bowl with a rubber spatula, about 3 minutes.

In a large bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix on low speed until all the ingredients are well incorporated.

Form the dough into a ball, then divide it into four equal portions. Lightly dust a work surface with flour, then roll each portion into a log about 12 inches long.

Place two logs side by side, at least 3 inches apart, on each of the prepared baking trays. Using your fingertips, flatten the logs to about 1/2 inch thick and about 1 1/2 inches wide. Ensure that there is a least 1 inch of space around each flattened log (or 2 inches between the logs).

Refrigerate the dough on baking trays for at least 30 minutes before baking. If you wish to bake them later, cover the trays with plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 2 weeks. They can be baked directly from the freezer, but when doing so increase the baking time by 4 to 6 minutes.

To bake the cookies, arrange two racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). Bake for 16 to 18 minutes, rotating the baking trays halfway through from top to bottom and front to back, until uniformly golden and browned at the edges. The tops should be a little soft to the touch with a shiny and cracked surface.

While still hot and on the baking trays, cut each log into eight 1 1/2-inch-wide slices on the diagonal. Transfer them to a rack to cool. Store the cookies in an airtight container, where they will stay fresh for up to 3 days.

From “Scandinavian from Scratch” by Nichole Accettola

Another Nichole Accettola Recipe to Enjoy: Brown Sugar “Focaccia” Cake