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Almond Rusks

Total Time

Prep: 20 min. Bake: 25 min. + cooling


4 dozen

I grew up in Scandinavian community and enjoyed many Swedish treats as a child. This rusk recipe is one I've kept through the years, and it's become a favorite snack for my nieces and nephews. It is crunchy yet not too sweet; rusks are a delicious treat to take along on any outing! —Lucille Dunn, Alma Center, Wisconsin
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  • 3 large eggs, room temperature, lightly beaten
  • 1 cup sugar
  • 1 cup canola oil
  • 3-1/2 cups all-purpose flour
  • 1 cup finely chopped almonds
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt


  1. In a large bowl, whisk the eggs, sugar and oil. Combine flour, almonds, baking powder and salt; gradually add to sugar mixture until well combined. Chill until firm.
  2. Divide dough into three pieces. Roll each piece into an 8-in. x 2-in. rectangle; place on a greased baking sheet.
  3. Bake at 350° for 15-20 minutes or until firm to the touch. Cool on a wire rack for 15 minutes. Reduce heat to 300°.
  4. Carefully cut each rectangle into 1/2-in. slices. Place slices cut side down on baking sheets. Bake for 8-10 minutes. Remove to wire racks to cool.
If Cooking for Two: Cookies keep well stored in airtight container.

Nutrition Facts

1 each: 219 calories, 13g fat (2g saturated fat), 27mg cholesterol, 132mg sodium, 23g carbohydrate (9g sugars, 1g fiber), 4g protein.

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