Almond Rusk

Almond Rusk Recipe

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Daily Inspiration S


Cardamom is a flavor commonly used in Scandanavian baking. It adds a distinctive flavor to rusks, but cinnamon can be used as a substitute.


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makes 3 dozen rusks
20 Min
50 Min


  • 3 1/2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    ground cardamom (optional)
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/2 c
    butter, softened
  • 1 c
  • 1/2 c
    sour cream
  • 1 tsp
    almond extract
  • 2 large
    eggs, beaten
  • 1/2 c
    almonds, chopped

How to Make Almond Rusk


  1. Heat 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.
  2. Beat 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.
  3. Divide 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.
  4. Bake 25-30 minutes or until browned and firm to the touch. Remove from the oven and cool slightly on the baking sheet.
  5. Cut 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.

Printable Recipe Card

About Almond Rusk

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Scandinavian

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