Publisher Photo
Publisher Photo
Not too sweet, these nutty, crunchy cookies go well with a cup of hot coffee...and travel well in care packages, too!
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 2 teaspoons almond extract
  • 5 cups all-purpose flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1 cup finely chopped almonds

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into six parts; shape into rolls (like refrigerated cookie dough). Place three each on two greased baking sheets. Bake at 350° for about 30 minutes or until light brown. Remove rolls to cutting board. Using a sharp knife, slice rolls diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers. Yield: 6 dozen.
Originally published as Swedishy Almond Rusks in Grandma's Great Desserts Cookbook 1992, p59

Nutritional Facts

2 each: 184 calories, 8g fat (4g saturated fat), 30mg cholesterol, 93mg sodium, 24g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 2 teaspoons almond extract
  • 5 cups all-purpose flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 1 cup finely chopped almonds
  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Sift together flour, cardamom and soda; add alternately with sour cream to creamed mixture. Fold in almonds. Divide dough into six parts; shape into rolls (like refrigerated cookie dough). Place three each on two greased baking sheets. Bake at 350° for about 30 minutes or until light brown. Remove rolls to cutting board. Using a sharp knife, slice rolls diagonally 1/2 in. thick. Place cookies on sheets; return to oven and bake until light brown. Cool; store in tightly covered containers. Yield: 6 dozen.
Originally published as Swedishy Almond Rusks in Grandma's Great Desserts Cookbook 1992, p59

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