Swedish Rusks Recipe
Servings: 12
Ingredients
- 2 c. All-purpose flour
- 3/4 c. Sugar
- 1/4 c. Slivered almonds, toasted
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 c. 1% low-fat buttermilk
- 1/4 c. Vegetable oil
- 2 x Large eggs
- Vegetable cooking spray
Directions
- Combine first 6 ingredients in a bowl; make a well in center of mix.
- Combine buttermilk, oil, and Large eggs; add in to dry ingredients, stirring just till moistened. Pour batter into an 8-1/2- x 4-1/2- x 3-inch loafpan coated with cooking spray.
- Bake at 350 deg for 55 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min on a wire rack. Remove from pan; cold 20 min on a wire rack.
- Slice the loaf into 16 (1/2-inch-thick) pcs. Cut each slice diagonally in half, and place on a baking sheet.
- Bake at 275 deg for 1-1/2 hrs. Turn oven off, and let the rusks cold in closed oven for at least 12 hrs.
- Yield: 32 servings (serving size: 1rusk).
- NOTES : Try this for an easy gift: Package a batch of these treats in a decorative container or possibly a bright-colored basket along with some gourmet coffee. Swedish Rusks are great for dunking. Store rusks in an airtight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 190 | |
| Calories from Fat 55 | 29% |
| Total Fat 6.21g | 8% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.12g | |
| Cholesterol 36mg | 12% |
| Sodium 288mg | 12% |
| Potassium 71mg | 2% |
| Total Carbs 29.64g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 13.62g | 9% |
| Protein 4.05g | 6% |
