Almond Rusks Recipe
Almond Rusks Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I grew up in Scandinavian community and enjoyed many Swedish treats as a child. This is one recipe I've kept through the years, and it's become a favorite snack for my nieces and nephews. It is crunchy yet not too sweet...a delicious treat to take along on any outing!
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 3-1/2 cups all-purpose flour
  • 1 cup finely chopped almonds
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt

Directions

In a mixing bowl, beat eggs. Add sugar and oil; mix well. Combine flour, almonds, baking powder and salt. Gradually beat into the sugar mixture. Chill the dough until firm. Divide into three pieces. Roll each piece into a 8-in. x 2-in. rectangle; place on a greased baking sheet. Bake at 350° for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300°. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer. Yield: 4 dozen.
If Cooking for Two: Cookies keep well stored in airtight container.
Originally published as Almond Rusks in Reminisce September/October 1993, p49

Nutritional Facts

1 each: 219 calories, 13g fat (2g saturated fat), 27mg cholesterol, 132mg sodium, 23g carbohydrate (9g sugars, 1g fiber), 4g protein.

  • 3 eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 3-1/2 cups all-purpose flour
  • 1 cup finely chopped almonds
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  1. In a mixing bowl, beat eggs. Add sugar and oil; mix well. Combine flour, almonds, baking powder and salt. Gradually beat into the sugar mixture. Chill the dough until firm. Divide into three pieces. Roll each piece into a 8-in. x 2-in. rectangle; place on a greased baking sheet. Bake at 350° for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300°. Carefully cut each rectangle into 1/2-in. slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer. Yield: 4 dozen.
If Cooking for Two: Cookies keep well stored in airtight container.
Originally published as Almond Rusks in Reminisce September/October 1993, p49

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