there was once a time when eating the last swedish meatball wasn't the *saddest* part of an ikea trip. not at all. it was actually an exciting moment because that meant you got to eat your sweet almond mazarin. such nutty goodnessthose things were the best and totally unique to ikea (or, i guess, unique to sweden...).

i haven't seen them at the cafe in the past few years which makes me a super suuuuper sad panda. i've seen them at the food market that's right past check out... but they're just not the same when you buy them frozen and four to a package with the nutrition facts staring right at you. 

luckily their painfully adorable cookbook, fika, has a recipe for them. yay, fika!



i made them yesterday and they turned out pretty good but they could have had more flavor. the recipe is written (or translated?) a bit awkwardly and there are a few more ingredients that i think could make these tastier, so i've reworked it a bit and here it is...

swedish mazarins

based on ikea's recipe 

makes 12 servings


1 stick + 6 tb butter, cold and cubed

7 tb butter, softened

1 1/4 c sugar

1 1/2 c all-purpose flour

3/4 tsp salt 

4 eggs + 2 egg yolks

1 1/3 c almonds, blanched and peeled

3/4 tsp almond extract

1 1/2 c powdered sugar

3 tb milk


for the shells: in a food processor, mix together the 1 stick + 6 tb cold cubed butter, 1/4 c sugar, the 1 1/2 c all-purpose flour, and 1/2 tsp salt. when it has a mealy texture, add the egg yolks and pulse until it forms a dough. wrap the dough in plastic wrap and refrigerate for one hour. make the filling while the dough refrigerates.

for the filling: grind the almonds into a flour and then mix in the 7 tb softened butter, remaining cup of sugar, remaining 1/4 tsp salt, and the 4 eggs. 

preheat oven to 350 and prepare 12 muffin tins. divide dough into 12 equal parts and press the dough into the tins (you may need to flour your hands). spoon in the filling, no higher than 1/4 inch from the top. bake for 30-40 minutes in the middle of the oven, until the tops are lightly browned.  

for the glaze: combine the powdered sugar, milk, and almond extract. spoon it over the tops of the mazarins once they're cool.

enjoy with tea and a swedish accent.