Flarn

Flarn is a thin, crisp wafer cookie found in Nordic cuisines, particularly in Sweden and Norway. The name is used for a family of delicate cookies characterized by their light texture and brittleness. Recipes vary, but the common feature is a very thin layer of batter or dough that becomes crisp when baked.

Typical flarn batter contains flour, sugar, butter, and eggs, with optional almonds or other nuts, vanilla, and salt. The batter is spread or drizzled in a thin sheet on a parchment-lined baking sheet and baked until pale gold. While still warm, the sheet is often manipulated so the cookie can be rolled, curved, or left flat to cool.

After cooling, flarn may be served plain as a coffee cookie, or filled or decorated. Common variations include filling a shell with jam, cream, or chocolate, or shaping the warm sheet into a cone. Some versions resemble lace cookies or Florentines in texture and appearance.

Flarn are usually stored in airtight containers to retain crispness and kept in a cool, dry place. They are associated with home baking and festive occasions, though many households make them year-round.

Related cookies include lace cookies and Florentines.