Publisher Photo
Publisher Photo
My dad fondly remembers the Swedish breads and baked goods his mother baked. A friend shared this recipe for these yummy cookies so I could surprise Dad with them. You could use this recipe to bake up some memories for your family.Sherri Henderson, Battle Ground, Washington
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup ground almonds
  • Melted chocolate, optional

Directions

In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk. Stir in almonds.
On a greased baking sheet, shape the dough into two 11-in. x 3-1/2-in. rectangles. Bake at 325° for 40 minutes or until lightly browned. Carefully remove to wire racks; cool for 20 minutes.
Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets.
Bake at 325° for 10-12 minutes; turn slices over. Bake 10-12 minutes longer or until golden brown. Remove to a wire racks to cool. Drizzle with melted chocolate if desired. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Almond Swedish Rusks in Country Extra November 2001, p37

Nutritional Facts

1 each: 123 calories, 5g fat (2g saturated fat), 23mg cholesterol, 160mg sodium, 17g carbohydrate (7g sugars, 1g fiber), 3g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1 cup ground almonds
  • Melted chocolate, optional
  1. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking soda; add to the creamed mixture alternately with buttermilk. Stir in almonds.
  2. On a greased baking sheet, shape the dough into two 11-in. x 3-1/2-in. rectangles. Bake at 325° for 40 minutes or until lightly browned. Carefully remove to wire racks; cool for 20 minutes.
  3. Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on greased baking sheets.
  4. Bake at 325° for 10-12 minutes; turn slices over. Bake 10-12 minutes longer or until golden brown. Remove to a wire racks to cool. Drizzle with melted chocolate if desired. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Almond Swedish Rusks in Country Extra November 2001, p37

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