Skorpor Swedish Rusks Recipes

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.

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 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.

SKORPOR - SWEDISH STYLE BISCOTTI

Steps:

• Preheat oven to 350°F.
• Cream the sugar and butter.
• Add the sour cream and the egg. Mix well.
• Add all other ingredients. Batter will be sticky.
• Grease a 10x15 jelly roll pan and spread batter evenly on pan with a greased spatula.
• Bake 30 minutes. Let cool completely.
• Cut into 1/2" x 3" pieces and arrange on cookie sheet. Bake at 250F until light golden.
• Makes 100 pieces.

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.

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.

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.

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.