Sue Ahlcrona is a WBCA champion and emeritus Board member. This recipe for Swedish Rusks was her mother Ruth’s. Paired with it are two Swedish artworks: a painting by Carl Larssen, and a heart-filled tapestry (artist unknown) picturing a couple on horseback.
Ruth’s Swedish Rusks
1/2 cup butter
I cup sugar
2 eggs
3 cups flour
1 tsp. Baking soda
1/2 cup buttermilk
1 cup almonds, ground
Cream butter, sugar add eggs. Add dry ingredients and buttermilk, stir in almonds.
Chill dough. After chilled shape into 2 long rolls. Bake at 300 degrees for 1/2 hour until lightly browned. Slice into 1/2 inch thick pieces. Brown one side and the other at 250 -300 degrees about 40 minutes. ( 20 minutes per side).
May use 1/2 whole wheat flour.
Enjoy!
