Almond Rusks Mandelskorpor Recipes

ALMOND RUSKS

Steps:

• In a large bowl, whisk the eggs, sugar and oil. Combine flour, almonds, baking powder and salt; gradually add to sugar mixture until well combined. Chill until firm. , Divide dough into three pieces. Roll each piece into an 8-in. x 2-in. rectangle; place on a greased baking sheet. , Bake at 350° for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300°., Carefully cut each rectangle into 1/2-in. slices. Place slices cut side down on baking sheets. Bake for 8-10 minutes. Remove to wire racks to cool.

MANDEL SKORPOR (SWEDISH RUSKS)

Steps:

• Cream butter and sugar together until very light.
• Add beaten egg and flour sifted with baking powder.
• Add milk and extract, work well together Spread in two bread pans bake at 350 for 30 minuntes cut into oblong strips while still warm; turn oven off.
• place pans back on lower rack of oven overnight to dry out.

SWEDISH ALMOND RUSKS

Steps:

• In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and baking soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into 6 parts; shape into logs (like refrigerated cookie dough). Place 3 each on 2 greased baking sheets. Bake at 350° for about 30 minutes or until light brown. , Remove logs to cutting board. Using a sharp knife, slice logs diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers.

ALMOND RUSK

Steps:

• 1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper or grease thoroughly. Combine the flour, baking powder, cardamom, baking soda and salt in a medium bowl.
• 2. Beat the butter in a large mixing bowl with electric mixer on medium speed until creamy. Gradually add sugar and beat 1 minute until light. Beat in the sour cream, almond extract and eggs. With the mixer on low speed, gradually add the flour and beat until soft dough forms. Beat in the almonds.
• 3. Divide the dough into 3 parts. Shape each third into a log approx. 12 inches by 1 1/2 inches high by 2 inches wide. Place the logs on the baking sheet. Flatten slightly.
• 4. Bake 25-30 minutes or until browned and firm to the touch. Remove from the oven and cool slightly on the baking sheet.
• 5. Cut each log into diagonal slices about 3/4 inches thick using a serrated knife or a bread knife. Place the slices flat on a baking sheet and return to the oven. Bake 8-10 minutes or until toasted. Turn the slices over and continue baking 8-10 minutes more or until the second side is toasted. Cool on a wire cooling rack.

SWEDISH ALMOND TUSKS (MANDELSKORPOR)

Steps:

• In medium bowl, combine flour, cardamom, baking powder and salt; set aside.
• In stand mixer fitted with paddle, mix butter and sugar on low speed until just combined.
• Beat on medium-high until fluffy, about 1 minute.
• Reduce to low; add vanilla.
• Add eggs one at a time until combined.
• Slowly add dry ingredients until combined.
• Stop machine and fold in nuts by hand.
• Cover dough with plastic wrap; let rest for 10 minutes.
• Line 12- by 18-inch baking sheet with parchment paper.
• Transfer dough onto lightly floured work surface and divide in two.
• Roll each portion into 14-inch log and transfer to prepared sheet. Lightly flatten logs with hands to 2-1/2 inches wide.
• Bake on middle rack until golden at edges and firm in centre, about 25 minutes.
• Cool 15 minutes; transfer to cutting board.
• With sharp serrated knife, cut into 3/4-inch thick pieces.
• Place on sheet cut side down.
• Bake on lower rack until bottoms are lightly golden, about 12 minutes.
• Flip cookies and bake on bottom rack until golden, about 10 minutes.
• Cool completely before storing in airtight container for up to one month.

SKORPOR (SWEDISH RUSKS)

Steps:

• Cream sugar and shortening; add egg and sour milk and stir.
• Sift flour, salt, soda, and baking powder together.
• Add to first mixture.
• Add nuts, if desired.
• In a 9x13-inch pan, bake one hour at 350 degrees.
• Cut into 1 1/2 x 3-inch strips and dry in slow oven, 300 degrees, until crispy.

SWEDISH ALMOND RUSK (MANDEL SKORPER)

Steps:

• Preheat oven to 350°F.
• Sift together flour, cardamom, baking powder, salt, and baking soda.
• Beat together butter, sugar, and extract with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture at low speed just until combined, then stir in almonds.
• Form dough into 4 (11- by 2-inch) logs and place 2 inches apart on an ungreased large baking sheet.
• Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet 5 minutes, then transfer to a cutting board and cut logs diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion.
• Reduce temperature to 300°F.
• Arrange rusks, cut sides down, on baking sheets and bake in batches in middle of oven until golden, about 18 minutes. Transfer to a rack to cool.