Plenty Sweet Life

Grandma's Recipes One By One!

Swedish Rusks

on November 29, 2013

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.

Swedish Rusks

I love these – even more than I love biscotti.

Here is the recipe as I made them:

Swedish Rusks

Cream 1/2 cup butter with 1 cup white sugar.

Add 2 eggs.

Stir in 1/2 cup sour cream.

Then add:

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.

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They are pretty easy to slice.

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Toasting makes them crunchy.

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Must be about 3:00 and time for “coffee”!

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I remember Grandma making these at Christmas time.

But really, she made them all the time.


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