Best 2 Almond Rusk Recipes

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.

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.