Best Swedish Mandel Skorper Recipes

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.

MANDEL SKORPER (SWEDISH ALMOND RUSKS)

Steps:

• Preheat oven to 350 Sift together flour, cardamom, baking powder, salt and baking soda. Cream together butter, sugar and extract until pale and fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture at low speed until just combined, then stir in almonds. Form dough into 4 11x2" logs and place 2 inches apart on an ungreased baking sheet. Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet for five minutes, then transfer to cutting board and cut logs diagonally into 1/2" slices, using a serrated knife and a sawing motion. reduce oven temp to 300. Arrange rusks, cut sides down, on baking sheets and bake in batches in the middle of the oven until the cut sides are golden, about 18 minutes. Transfer to racks to cool.

SWEDISH MANDEL SKORPER

Steps:

• 1. Mix all ingredients thoroughly: 3 cups of flour add 2 tsp baking powder set aside. Soften butter so sugar will dissolve easily adding cream then one egg at a time. Add B.P. and flour mixture slowly beating with each addition. Add almond extract and nuts. Mix well. **Nuts are not necessary.
• 2. On a floured board with floured hands make 2 long thin loaves . Dough will be very soft. Place on a cookie sheet. Do not grease cookie sheets. Bake at 350 degrees for 30 minutes until golden edge. The dough will expand into two very nice loaves. They may touch that is okay.
• 3. Reset Oven to 200 degrees. Cut rusks 1/2 inch thick while hot. Then return to the oven. Bake till lightly brown for 1 hour. ( a very slow oven) I take time to separate rusks allowing all sides to bake evenly. I set rusks on top of others making space between the rusks.
• 4. Remove to cool, then place in metal can to store. "Can" represents what was available in Sweden.