SWEDISH ALMOND RUSK (MANDEL SKORPER)

Swedish Almond Rusk (Mandel Skorper) image

Yield Makes about 5 dozen

Number Of Ingredients 10

3 cups all-purpose flour
1 1/2 teaspoons ground cardamom
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1 teaspoon almond extract
2 large eggs
3/4 cup slivered almonds (3 ounces)

Steps:

Preheat oven to 350°F.
Sift together flour, cardamom, baking powder, salt, and baking soda.
Beat together butter, sugar, and extract with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture at low speed just until combined, then stir in almonds.
Form dough into 4 (11- by 2-inch) logs and place 2 inches apart on an ungreased large baking sheet.
Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet 5 minutes, then transfer to a cutting board and cut logs diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion.
Reduce temperature to 300°F.
Arrange rusks, cut sides down, on baking sheets and bake in batches in middle of oven until golden, about 18 minutes. Transfer to a rack to cool.