Best 7 Cardamom Swedish Rusks Recipes

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In pursuit of gastronomic delight, we embark on a culinary adventure to discover the secrets of creating cardamom Swedish rusks, a delectable treat that tantalizes the taste buds with its aromatic and flavorful profile. These rusks, hailing from the heart of Sweden, hold a cherished place in the country's culinary heritage, revered for their delectable simplicity and the harmonious blend of spices that elevate them beyond the realm of the ordinary. As we delve into the art of crafting these delectable rusks, we shall explore the nuances of the recipe, uncovering the secrets to achieving the perfect balance of flavors and textures that make this baked delicacy so beloved.

Here are our top 7 tried and tested recipes!

CARDAMOM SWEDISH RUSKS



Cardamom Swedish Rusks image

You'll be remembered for these cookies when you serve them for a morning coffee or at a gathering. Melted chips drizzled on top make them look fancy, but they're so easy to make.-Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 27 cookies.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon heavy whipping cream
3/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 to 3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/8 teaspoon baking soda

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.

Nutrition Facts : Calories 305 calories, Fat 15g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH ALMOND RUSKS



Swedish Almond Rusks image

Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee...and travel well in care packages, too!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
2 teaspoons almond extract
5 cups all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking soda
1 cup sour cream
1 cup finely chopped almonds

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.

Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

GRANDMA SALLY'S SWEDISH RUSKS



Grandma Sally's Swedish Rusks image

Swedish rusks are an old family recipe. These are great crisp cookies for dipping in coffee, tea, or hot chocolate.

Provided by Jasonh61

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 2h45m

Yield 39

Number Of Ingredients 9

1 ¼ cups white sugar
1 cup shortening
1 cup milk
2 large eggs
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cardamom, or more to taste
1 teaspoon salt
3 tablespoons cinnamon sugar, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
  • Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
  • Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
  • Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 17.6 g, Cholesterol 10 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 91.9 mg, Sugar 6.8 g

SWEDISH ALMOND RUSK (MANDEL SKORPER)



Swedish Almond Rusk (Mandel Skorper) image

Categories     Bread     Cookies     Mixer     Nut     Dessert     Bake     Almond     Spice     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 teaspoons ground cardamom
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 teaspoon almond extract
2 large eggs
3/4 cup slivered almonds (3 ounces)

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.

SKORPOR (SWEDISH RUSKS)



Skorpor (Swedish Rusks) image

Make and share this Skorpor (Swedish Rusks) recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time P2DT12h15m

Yield 1 batch

Number Of Ingredients 9

1 1/4 cups sugar
1/2 cup shortening
1 egg, beaten
1 cup sour milk or 1 cup buttermilk
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup chopped nuts

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.

Nutrition Facts : Calories 4501.1, Fat 190.1, SaturatedFat 41.8, Cholesterol 235.9, Sodium 3248, Carbohydrate 631.1, Fiber 24.1, Sugar 270.5, Protein 83

SWEDISH CARDAMOM BUNS



Swedish Cardamom Buns image

If you're not sure what green-podded cardamom tastes like, there's no better way to find out than by tasting a Swedish kardemummabulle, a sweet bun perfumed with the southern Indian spice. The best place to try it would be at Fabrique, a Stockholm bakery that has opened a location in New York. Here, the knotted pastry is at its buttery finest, imbued with the piney warmth of the spice. The second-best place to try it would be at home, in your own kitchen, where, with a few adjustments, you can replicate the original. Yours will use less potent forms of cardamom - the store-bought ground version and the whole pods, instead of the fresh, coarsely ground seeds painstakingly removed from their shells - and may look slightly less put-together than those shaped by the professionals. And, unlike cinnamon rolls, these cardamom buns won't rise as tall or be as fluffy - but they will taste so good that no one will care.

Provided by Charlotte Druckman

Categories     pastries, project, dessert

Time 4h

Yield 16 to 18 buns

Number Of Ingredients 14

1 1/4 cups/300 milliliters whole milk
2 1/4 teaspoons active dry yeast (from one 1/4-ounce packet)
4 cups/510 grams unbleached all-purpose flour
1/4 cup plus 3 tablespoons/90 grams granulated sugar
6 tablespoons/85 grams unsalted butter (3/4 stick), softened
2 tablespoons ground cardamom (see Note)
1 teaspoon fine sea salt
1 cup plus 2 tablespoons/250 grams unsalted butter (2 1/4 sticks), slightly softened
1 cup/200 grams granulated sugar
2 tablespoons ground cardamom
1/4 teaspoon fine sea salt
1 large egg
20 green cardamom pods
3 tablespoons granulated sugar

Steps:

  • Prepare the dough: In a small saucepan set over medium-low heat, bring the milk to 105 to 110 degrees. Remove it from the heat and pour it into a small bowl. Sprinkle the yeast on top, give it a quick whisk and let it rest a few minutes to dissolve and activate. If the yeast looks like it's clumping, whisk it gently.
  • In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, butter, cardamom, salt and the yeasted milk. Mix on the lowest setting until just combined and beginning to form a dough, 1 to 2 minutes. Continue on low to knead dough, about 2 minutes. It should go from shaggy and coarse to smooth and shiny. Working inside the bowl, give the dough a couple more kneads by hand to bring it together. You can also knead the dough entirely by hand on a work surface. (It'll take 8 minutes or so.)
  • Line a 9-by-13-inch quarter sheet pan with parchment paper and dump the kneaded dough out onto it. Using your hands, pat and shape the dough into a large rectangular block. Make 4 or 5 shallow, 1/4-inch-deep slashes in the dough with a knife. Cover the baking sheet with a damp kitchen towel or plastic wrap, and transfer the dough to the refrigerator to chill for 2 hours.
  • Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, cardamom and salt on low speed just to form a granular paste. (It should resemble marzipan.) Don't overbeat it: You don't want it to be too soft or get fluffy. You can also do this by hand in a bowl, combining the ingredients with a spatula or bench scraper.
  • Line two 13-by-18-inch baking sheets with parchment paper or silicone mats.
  • Remove the dough from the refrigerator - it will have risen, but don't be surprised if the rise isn't significant - and let sit at room temperature for a few minutes so it's not so stiff that you can't roll it out. Place the dough on a thick silicone mat or a very lightly floured work surface and use a rolling pin to roll it out to a roughly 15-by-18-inch rectangle a little more than 1/8-inch thick, with the shorter side facing you. As you roll it in both directions, pause occasionally between rolls to relax the dough by patting it, lifting it and pulling it to straighten out any ripples.
  • Dot the surface of the dough with mounds of the filling. Using an offset spatula, gently spread the filling all over the surface of the dough.
  • With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough.
  • Go over the dough with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more inches before cutting and shaping. You want a 12-by-16-inch rectangle (the longer side will be facing you). If any filling oozes out, use your offset spatula to remove it so your workstation doesn't get sticky.
  • Using the straight edge of a ruler and a pastry cutter (or very gently using a small, sharp knife), trim any uneven edges. Cut the dough vertically into 16 1-by-12-inch-long strips. Starting from the end, gently wrap one strip around the tips of your index, middle and fourth finger (or just the index and middle if you've got strong hands), like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn't tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
  • Place each bun on the prepared baking sheets as you go, patting it down for a flatter shape. Space the buns evenly (you can eyeball it). Leave them to proof at room temperature, uncovered, for about 1 hour. They should expand and soften.
  • Meanwhile, heat oven to 450 degrees.
  • Finish the buns: In a small bowl, using a fork or whisk, beat the egg together with 1 tablespoon water until well combined and frothy.
  • Grind the cardamom pods in a spice grinder, making sure you break down the tough outer husks. Transfer the ground spice to a small bowl and whisk it together with the sugar.
  • Lightly brush each bun with the egg wash, and generously sprinkle the tops of the buns with the cardamom sugar, using about 1/2 teaspoon per bun.
  • Bake for 8 minutes, then lower temperature to 375 degrees, rotate trays completely (180 degrees and top to bottom, bottom to top) and continue baking for an additional 12 minutes. The surface of the buns should be golden brown. (Some butter may seep out of the buns and pool - that's normal - but if you're worried that it will burn on the trays, cover the buns with parchment paper toward the end of baking, once they've reached the desired color.)
  • Let the buns cool for 10 minutes before eating, so the spiced, sweet buttery goo that pools around their edges can harden into crispy candylike edges, or let them cool entirely.

CARDAMOM BUNS



Cardamom buns image

This spiced Swedish bun has an intense floral perfume from cardamom seeds, which works its way into the dough during cooking

Provided by Cassie Best

Categories     Breakfast, Brunch, Dessert

Time 1h5m

Yield makes 12

Number Of Ingredients 10

35 cardamom pods
350ml full-fat milk
200g butter , cubed
500g strong white bread flour , plus extra for dusting
225g golden caster sugar
7g sachet fast-action dried yeast
½ tsp ground cinnamon
vegetable oil or sunflower oil, for greasing
1 large egg , beaten
2 tbsp pearl sugar (available from ocado.com)

Steps:

  • Crack open 10 of the cardamom pods with a pestle and mortar, and tip into a saucepan. Add the milk and warm until steaming but not boiling. Add 50g butter (leave the remaining butter at room temperature to soften) and set aside to cool until lukewarm, swirling the pan from time to time to encourage the butter to melt.
  • Put the flour, 75g of the sugar, the yeast, cinnamon and 1 /2 tsp salt into a large bowl, or the bowl of a freestanding mixer. Mix until well combined. When the milk has cooled, strain it through a sieve into the flour, discarding the cardamom. Using a wooden spoon or dough hook, mix to form a soft dough. Tip onto a work surface and knead for 10 mins, or run the freestanding mixer for 5 mins, until the dough is smooth and stretchy. Clean the bowl, lightly grease with oil, then return the dough to the bowl and turn it over until well coated in oil. Cover the bowl with a tea towel or cling film and leave to rise for 2 hrs or until doubled in size (you could prove it in the fridge overnight).
  • Crack the remaining cardamom pods using a pestle and mortar. Prise them open and tip the seeds back into the mortar, discarding the pods. Crush the seeds to a powder, then combine with 150g sugar. In a bowl, mix the remaining butter with all but 2 tbsp of the cardamom sugar.
  • Line two baking trays with parchment. Punch the dough down to knock out the air, then roll to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the cardamom butter over the surface, right to the edges. Fold the top third down to the middle and the bottom third up, like an envelope, so you have three layers of dough. Score, then cut into 12 equal strips, measuring about 3.5 x 11cm each. Cut each strip down the centre, leaving it attached at the top. Twist each strip away from the centre two or three times, then tie the dough in a knot and tuck the ends underneath the bun. Put each on the tray when done.
  • Cover both trays with a sheet of lightly oiled cling film and leave somewhere warm to rise for 30 mins - 1 hr, or until almost doubled in size. Heat oven to 190C/170C fan/gas 5.
  • Uncover the buns and brush all over with the beaten egg, then sprinkle with the pearl sugar. Bake for 20-25 mins until golden brown - swap the trays halfway through if they're browning unevenly.
  • Tip the remaining cardamom sugar into a pan and add 50ml water. Bring to a boil, then remove from the heat and set aside to cool, swirling to dissolve the sugar. Brush the syrup over the buns two or three times as they cool, leave them to soak for 20 mins before eating. Will keep for 2 days in a sealed container, or freeze for 2 months. Defrost at room temperature and reheat for 5 mins in the oven before eating.

Nutrition Facts : Calories 381 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

Tips:

  • Use fresh cardamom pods for the best flavor. If you don't have cardamom pods, you can use 1 teaspoon of ground cardamom instead.
  • If you don't have pearl sugar, you can use regular sugar. However, pearl sugar will give the rusks a more authentic Swedish flavor.
  • Be careful not to overcook the rusks. They should be golden brown on the outside and slightly chewy on the inside.
  • Let the rusks cool completely before slicing them. This will help them to hold their shape.
  • Store the rusks in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Cardamom Swedish rusks are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With their unique flavor and texture, they are sure to be a hit with everyone who tries them. So next time you're looking for a new baking project, give these rusks a try!

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