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Saffron Rusks
Crunchy and Delicious! |
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200 g peeled sweet almonds
200 g butter or margarine
150 ml raw sugar/ brown sugar
100 ml caster sugar
4 eggs
1/2 g saffron
1 lump of sugar
1-2 Tbls. hot water
700 ml flour
4 tsp. baking powder
1 Tbls. vanilla sugar
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Roast the almonds for a few minutes in the oven or on the stove in an ungreased pan. Let them cool.
In a bowl beat butter, caster sugar and brown sugar until light and fluffy. Add one egg at a time.
Bray saffron and the lump of sugar in a mortar. Allow it to dissolve in one to two tablespoons of hot water and turn it down in the egg mixture.
Mix flour, baking powder and vanilla sugar. Mix it with the egg mixture. Add the roasted almonds.
Preheat the oven at 400 degrees F. Split the dough into four equal sized pieces. Roll out every piece to one length. Put the lengths on a baking- plate and flatten them somewhat.
Bake in centre of oven for approximately 10 minutes.
Turn the oven temperature down to 375 degrees F and bake for another 15 minutes.
Take out the lengths and cut them into 1 inch slices
Put the rusks back on the plates and leave them to dry for 40 more minutes in the oven at 300 degrees F.
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Preparation Time: 1 1/2 hours |
Serves: 60- 70 rusks |
| Recipe Origin: Sweden |
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Submitted by: |
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Jerry Ramse and Marco Ekstam
Sweden |
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| This recipe has been viewed 3352 times. |
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