To start off the Christmas Season, I’m starting with a recipe that Grandma made pretty regularly in later years.
Swedish Rusks are a lot like biscotti.
I’m sure that the reason they’re named “Swedish” is because of the almonds and almond flavoring in them . . .
AND that they go so well with a cup of coffee – let’s say about 3:00 pm?
That was “coffee” time every afternoon!
It’s a very “Swedish” thing this having coffee with sweets at 3:00 pm.
We found that out on our trip to Sweden and Norway this fall.
I love these – even more than I love biscotti.
Here is the recipe as I made them:
Cream 1/2 cup butter with 1 cup white sugar.
Add 2 eggs.
Stir in 1/2 cup sour cream.
3 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Blend in a small package of slivered almonds (1/2 cup) and 1 teaspoon of almond extract.
Shape into 3 loaves on a greased baking sheet – narrow, high, and oblong.
Bake at 300 degrees for 45 minutes.
Cool and then slice 1/2″ thick and toast at 250 degrees for about an hour.
They are pretty easy to slice.
Toasting makes them crunchy.
Must be about 3:00 and time for “coffee”!
I remember Grandma making these at Christmas time.
But really, she made them all the time.