Cardamom and Almond Rusks (Skorpor)

Ingredients

• 3 cups All-purpose flour
• 1 cup Sugar
• 1/2 cup Butter
• 2 large Eggs
• 2 tsp Baking powder
• 2 tsp Cardamom
• 1/2 cup Almonds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large mixing bowl, combine the 1/2 cup of butter and 1 cup of sugar. Beat them together with an electric mixer on medium speed for 2-3 minutes until the mixture is light and fluffy. Then, add the 2 large eggs, one at a time, beating well after each addition until fully incorporated.
3. 3In a separate medium bowl, whisk together the 3 cups of all-purpose flour, 2 tsp of baking powder, and 2 tsp of cardamom until evenly combined.
4. 4Gradually add the dry ingredient mixture to the wet ingredients in the large bowl, mixing on low speed until just combined and no dry streaks of flour remain. Finely chop the 1/2 cup of almonds, then gently fold the chopped 1/2 cup of almonds into the dough using a spatula until evenly distributed.
5. 5Divide the dough in half. On an ungreased baking sheet, shape each half into a log, approximately 25.4-30.48 cm long and 5.08 cm wide. Place the two dough logs on the ungreased baking sheet and bake in the preheated oven at 175°C for 20 minutes, or until the logs are lightly golden brown and firm to the touch.
6. 6Remove the baking sheet from the oven. Let the baked logs cool on the baking sheet for 10-15 minutes; this cooling period helps them firm up for easier slicing. Once slightly cooled, carefully transfer the logs to a cutting board and slice each into 1.27 cm thick pieces using a serrated knife.
7. 7Arrange the 1.27 cm thick slices, cut-side down, back onto the same ungreased baking sheet. Return the baking sheet to the oven and bake at 175°C for another 15-20 minutes, flipping each rusk halfway through the baking time (after 7-10 minutes), until they are golden brown, crisp, and dry to the touch.
8. 8Transfer the baked rusks to a wire rack and let them cool completely. They will become even crisper as they cool, making them perfect for dunking in coffee or tea.

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