almond rusk
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Cardamom is a flavor commonly used in Scandanavian baking. It adds a distinctive flavor to rusks, but cinnamon can be used as a substitute.
yield
serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For almond rusk
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3 1/2 call-purpose flour
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1 tspbaking powder
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1 tspground cardamom (optional)
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1/2 tspbaking soda
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1/4 tspsalt
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1/2 cbutter, softened
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1 csugar
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1/2 csour cream
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1 tspalmond extract
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2 lgeggs, beaten
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1/2 calmonds, chopped
How To Make almond rusk
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1Heat oven to 350 degrees F. Line a baking sheet with parchment paper or grease thoroughly. Combine the flour, baking powder, cardamom, baking soda and salt in a medium bowl.
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2Beat the butter in a large mixing bowl with electric mixer on medium speed until creamy. Gradually add sugar and beat 1 minute until light. Beat in the sour cream, almond extract and eggs. With the mixer on low speed, gradually add the flour and beat until soft dough forms. Beat in the almonds.
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3Divide the dough into 3 parts. Shape each third into a log approx. 12 inches by 1 1/2 inches high by 2 inches wide. Place the logs on the baking sheet. Flatten slightly.
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4Bake 25-30 minutes or until browned and firm to the touch. Remove from the oven and cool slightly on the baking sheet.
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5Cut each log into diagonal slices about 3/4 inches thick using a serrated knife or a bread knife. Place the slices flat on a baking sheet and return to the oven. Bake 8-10 minutes or until toasted. Turn the slices over and continue baking 8-10 minutes more or until the second side is toasted. Cool on a wire cooling rack.
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