Almond Swedish Rusks Recipes

SWEDISH COUNTRY INN'S RUSKS

Steps:

• Cream shortening and sugar.
• Add remaining ingredients.
• Spread dough in greased 9 x 12-inch pan.
• Bake at 350F for 1 hour.
• Remove from oven and brush with cream.
• Sprinkle with cinnamon and sugar if desired.
• Let cool for 15 minutes.
• Turn onto a baking sheet and cut in strips 1-1/2" x 3", separated from each other.
• Dry in 200F oven for 1 to 2 hours.
• These will keep for a long time; airtight container preferred but not necessary.
• Also freeze well.

CARDAMOM SWEDISH RUSKS

Steps:

• In a bowl, cream butter and sugar. Add eggs, cream and extract. Combine the remaining ingredients; gradually add to creamed mixture (batter will be thick). , Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes., Remove to a cutting board; cut each loaf into nine slices with a serrated knife. Place cut side down on an ungreased baking sheet. Bake for 10 minutes. Turn slices; bake 10 minutes longer or until crisp and golden brown. Remove to wire racks to cool. Store in an airtight container.

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.

ALMOND RUSKS - MANDELSKORPOR

Steps:

• Beat eggs and sugar together until light.
• Add the creamed butter and the almonds.
• Sift dry ingredients and add a little at a time to first mixture, beating well after each addition.
• Spread the dough 1½ inches thick on a lightly buttered baking sheet.
• Bake in a preheated 375º oven 15 minutes.
• Remove from baking sheet and cut rusk diagonally into pieces ¾ inch thick.
• Cool.

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 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.