Mandel Skorpor Swedish Rusks Recipes

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.

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.

Steps:

• 1. Mix all ingredients thoroughly: 3 cups of flour add 2 tsp baking powder set aside. Soften butter so sugar will dissolve easily adding cream then one egg at a time. Add B.P. and flour mixture slowly beating with each addition. Add almond extract and nuts. Mix well. **Nuts are not necessary.
• 2. On a floured board with floured hands make 2 long thin loaves . Dough will be very soft. Place on a cookie sheet. Do not grease cookie sheets. Bake at 350 degrees for 30 minutes until golden edge. The dough will expand into two very nice loaves. They may touch that is okay.
• 3. Reset Oven to 200 degrees. Cut rusks 1/2 inch thick while hot. Then return to the oven. Bake till lightly brown for 1 hour. ( a very slow oven) I take time to separate rusks allowing all sides to bake evenly. I set rusks on top of others making space between the rusks.
• 4. Remove to cool, then place in metal can to store. "Can" represents what was available in Sweden.

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.

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.

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.