Tag Archives: Nichole Accettola

Understated, Utterly Delicious Caramel Slices

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A simple cookie that delivers on all levels.
A simple cookie that delivers on all levels.

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.

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Indulge In Scandinavian Brunsviger (Brown Sugar “Focaccia” Cake)

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A sweet version of focaccia that's a specialty of Denmark.
A sweet version of focaccia that’s a specialty of Denmark.

Is it focaccia?

Or is it cake?

It’s kind of both. And boy, is it dang delicious.

It looks exactly like focaccia with its dimpled top, which creates perfect crevices to hold the buttery, sweet syrup that gets poured over its entire surface before baking.

Take a taste, and it’s as if pancakes drenched in butter and syrup were transformed into focaccia instead.

“Brown Sugar ‘Focaccia’ Cake,” otherwise known as brunsviger, hails from Funen, the third largest island in Denmark and the birthplace of Hans Christian Anderson.

It’s a featured recipe in the new “Scandinavian from Scratch” (Ten Speed Press, 2023), of which I received a review copy.

Described as a “love letter to the baking of Denmark, Norway, and Sweden,” it was written by Nichole Accettola, an American chef and graduate of the Culinary Institute of America who lived in Denmark for 15 years and now runs Kantine, a Scandinavian bakery in San Francisco.

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