Swedish Rusks (or I should call them Dunkers) recipe post

[Guest guest]

" Swedish Rusks " (like a biscotti type cookie, great for dunking)

 

2 eggs

2/3 cups sugar

1 tsp. vanilla extract

1/4 tsp. almond extract

1 2/3 cups flour

1 tsp. baking powder

1/4 tsp. salt

4 Tblspns. butter (1/2 stick) softened

1 cup slivered almonds

 

Preheat oven to 325 degrees and grease one large or two small cookie sheets.

Combine the eggs and sugar, and beat them together until thick and pale yellow

in color, then beat in the vanilla and almond extracts. Stir in 1 cup of flour,

salt and baking powder, add the softened butter, beat until the dough is

smooth.

Beat on the remaining 2/3 cup flour, then stir in the almonds.

Divide the dough in half, and on a slightly floured surface shape each piece

into a loaf about 10 inches long,

1 1/2 inches wide and 1 inch high. using a metal spatula and your hands,

carefully lift onto the prepared cookie sheet (push the loaves back into shape

if necessary), and bake for about 20 to 25 minutes, or until the dough has

puffed and swelled, the tops have cracked and the loaves are a golden brown.

Remove from the oven and let cool for a minute or two.

Then with a wide spatula transfer to a cutting bard. With a thick, sharp knife,

cut each loaf into about fifteen 1/4-inch thick slices. Place the slices cut

side down on the baking sheets, and return to the oven. Bake again for 12 to 15

minutes. Remove from the oven (they will be soft but will turn crisp as they

cool), and transfer to wire rack to cool completely.

 

 

 

" I guarantee you, this place will

blow your mind. "

Source: Norman Whitfield

Psychedelic Shack

 

 

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