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"Here is a recipe of Swedish 'havreflarn.'"
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servings 43 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat the oven to 425 degrees F (225 degrees C).
  2. Melt the butter, and pour it immediately over the oat-grain. Let the mixture cool down.
  3. Add the sugar, the lightly whipped egg, and the ground bitter almond to the oat mixture. Combine the flour with the baking powder, and then stir into the dough.
  4. Drop by spoonfuls onto oiled cookie sheets. Since the cookies float out, just put 6 to 8 spoonfuls on each sheet. Bake the cookies in the middle of the oven for about 6 minutes. Remove and cool.


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I made these when I lived in Sweden. I would serve them with ice cream or whipped cream. Great Recipe

Yummy - I used one heaped TS of ground almonds instead of the bitter almonds. I only got 20 cookies out of this recipe.

I love these little cookies, They are so simple to make and super fast. I did substitute pecans instead of the almonds. You really do need to watch the first batch to be sure your oven temp and...

The flavor is good. Can't get bitter almonds here, so substituted regular almonds. Bake time was too hot, so reduced the temp to 375 and baked longer.

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