Swedish Almond Rusk (Mandel Skorper)
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 5 dozen
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon baking powder
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon almond extract
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cardamom
- 2 sticks (1 cup) unsalted butter, softened
- Carbohydrate 8 g(3%)
- Cholesterol 14 mg(5%)
- Fat 4 g(6%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 2 g(10%)
- Sodium 34 mg(1%)
- Calories 74
Preparation 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.
Preparation 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.
