December 19, 2013 § Leave a comment
The spice I most associate with Christmas is cardamom. The rich scent immediately brings me back to holiday treats. Cardamom is included in my dad’s famous kuchen (coffee bread with loads of cardamom and citrus zest) and these amazing rusks. My mom always made these, often gave them away, and let me eat the ends she cut off. What a treat.
In addition to cardamom we add almond extract and sliced almonds to give with a delicious nutty flavor. And they’re twice baked, making them dry and hard. I realize that sounds gross but trust me, they’re still amazing. It’s even better if you enjoy them with a cup of coffee.
Depending on how you cut these the recipe makes roughly 60 rusks so feel free to share with co-workers, neighbors or your mailman.
- 1 cup of butter, softened
- 1 and 1/2 cups sugar
- 2 eggs
- 4 tsp almond extract
- 1 tbsp ground cardamom
- 1 tsp baking soda
- 1 tsp salt
- 5 cups all purpose flour
- 1 cup plain greek yogurt or sour cream
- 1 cup slivered almonds
1) Preheat oven to 350 degrees. Line baking sheets with parchment paper
2) Cream together butter and sugar until light and fluffy. Beat in eggs and almond extract. In another bowl whisk together flour, cardamom, baking soda, salt and flour. Using a mixer (or stand mixer), add flour and sour cream to butter mixture, alternating. Before you add the last of the flour, stir in almonds. Dough will be sticky.
3) Separate dough into four equal parts. Directly on parchment paper, shape dough into logs, roughly 12 inches long and 3-4 inches wide. Bake 30-35 minutes or until lightly browned on top. Cool on wire racks. Using serrated knife, slice into pieces roughly 3/4 inch wide.
4) Turn down oven to 225. Place rusks back on baking sheets and bake until crisp about 45 minutes. Cool and enjoy, dipped in coffee.