Swedish Rusks
Swedish rusks are crunchy, almond-flavored bread slices perfect for snacking or breakfast, offering a delightful combination of nuts, sweetness, and a crisp texture.
Ingredients
Instructions
- Brown the slivered almonds in the oven.
- Mix eggs, sugar, and oleo together.
- Add sour milk, soda, and almond flavoring to the mixture.
- Gradually add flour, mixing until the dough is manageable.
- Stir in the toasted almonds.
- Form the dough into two long rolls on a cookie sheet.
- Bake at 300°F (150°C) for 45 minutes.
- Let the rolls cool slightly, then cut into slices on an angle.
- Lay out the slices on a cookie sheet and dry at 200°F (93°C) for 45 minutes, turning once.
Tips & Substitutions
For optimal texture, ensure your butter or oleo is softened before mixing with sugar. If you don't have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Browning the almonds enhances their flavor, so keep a close eye on them in the oven. If you prefer a different nut, walnuts or pecans can be used as alternatives.
Serving Suggestions
These Swedish rusks are delightful on their own or served with a cup of coffee or tea. They pair beautifully with Sherried Fruit Casserole for a sweet brunch option. Consider adding a spread of butter or cream cheese for enhanced richness. These crunchy treats also make a great addition to a cheese platter.
Storage & Reheating
Store leftover rusks in an airtight container at room temperature for up to a week. For longer storage, freeze the slices in a zip-top bag, where they can last for up to three months. To reheat, simply toast them in a toaster or oven at a low temperature until warmed through and crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Rusks contains roughly 443 calories, with 12g protein, 92g carbohydrates, and 3g fat. It is an excellent source of iron (27% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsweetened almond milk instead of sour milk?
Unsweetened almond milk won't provide the same tanginess as sour milk, but you can create a suitable substitute by adding a teaspoon of vinegar or lemon juice to almond milk and letting it sit for a few minutes. This will mimic the acidity needed in the recipe.
What is the best way to cut the rolls after baking?
Allow the rolls to cool slightly before cutting to prevent crumbling. Use a sharp serrated knife and slice on an angle to create attractive pieces. This method not only looks appealing but also helps achieve even drying during the second baking.
Can I add other flavors to the recipe?
Absolutely! While almond flavoring is traditional, you can experiment with vanilla extract or even citrus zest for a different twist. Just be mindful of the quantity to avoid overpowering the dish, and consider balancing it with the sweetness of the sugar.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).