Best Skorpor Swedish Style Biscotti Recipes

SKORPOR - SWEDISH STYLE BISCOTTI

Steps:

• Preheat oven to 350°F.
• Cream the sugar and butter.
• Add the sour cream and the egg. Mix well.
• Add all other ingredients. Batter will be sticky.
• Grease a 10x15 jelly roll pan and spread batter evenly on pan with a greased spatula.
• Bake 30 minutes. Let cool completely.
• Cut into 1/2" x 3" pieces and arrange on cookie sheet. Bake at 250F until light golden.
• Makes 100 pieces.

MANDEL SKORPOR (SWEDISH RUSKS)

Steps:

• Cream butter and sugar together until very light.
• Add beaten egg and flour sifted with baking powder.
• Add milk and extract, work well together Spread in two bread pans bake at 350 for 30 minuntes cut into oblong strips while still warm; turn oven off.
• place pans back on lower rack of oven overnight to dry out.

SWEDISH BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• In large bowl cream sugar and butter; add both eggs.
• Add in flour, sour cream, baking powder, "a pinch of salt", "a pinch of baking soda", the almonds, and the ground cardamon.
• Roll into 4 long narrow rolls.
• Brush tops with egg white and sprinkle with sugar (coarse if you have it is best, but use what you have).
• Use 2 cookie sheets, put 2 rolls on each cookie sheet b/c you need space later.
• Bake at 350 degrees for 25 minutes or until golden.
• Raise temperature of oven to 400 degrees.
• Cut into thin slices.
• Put back onto cookie sheets to toast.
• Bake 10 minutes, then flip to other side and bake about 5 minutes.
• You want it to be a light brown.

SKORPOR (SWEDISH RUSKS)

Steps:

• Cream sugar and shortening; add egg and sour milk and stir.
• Sift flour, salt, soda, and baking powder together.
• Add to first mixture.
• Add nuts, if desired.
• In a 9x13-inch pan, bake one hour at 350 degrees.
• Cut into 1 1/2 x 3-inch strips and dry in slow oven, 300 degrees, until crispy.

SWEDISH COUNTRY INN'S RUSKS

Steps:

• Cream shortening and sugar.
• Add remaining ingredients.
• Spread dough in greased 9 x 12-inch pan.
• Bake at 350F for 1 hour.
• Remove from oven and brush with cream.
• Sprinkle with cinnamon and sugar if desired.
• Let cool for 15 minutes.
• Turn onto a baking sheet and cut in strips 1-1/2" x 3", separated from each other.
• Dry in 200F oven for 1 to 2 hours.
• These will keep for a long time; airtight container preferred but not necessary.
• Also freeze well.

CARDAMOM SWEDISH RUSKS

Steps:

• In a bowl, cream butter and sugar. Add eggs, cream and extract. Combine the remaining ingredients; gradually add to creamed mixture (batter will be thick). , Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes., Remove to a cutting board; cut each loaf into nine slices with a serrated knife. Place cut side down on an ungreased baking sheet. Bake for 10 minutes. Turn slices; bake 10 minutes longer or until crisp and golden brown. Remove to wire racks to cool. Store in an airtight container.

SWEDISH ALMOND RUSK (MANDEL SKORPER)

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.