Almond Rusks

Whether you call them biscotti, rusks, kavring, zweiback, or mandelskorpor, these twice-baked cookies are considered mandatory whenever a Scandinavian-style coffee table is hosted.

Makes: 48Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium

Makes: 48


  • 2 eggs
  • 1 cup sugar
  • 1 cup canola oil
  • 1 tsp. almond extract
  • 3 cups spelt flour (or substitute all-purpose)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup almonds, toasted and coarsely chopped


  • Preheat oven to 375°F. In a mixing bowl, whisk the eggs, sugar, canola oil, and almond extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the toasted almonds. Add to the flour, in ½-cup increments, and stir to form a soft dough.
  • Line 2 baking sheets with parchment. Divide the dough between the two pans and use a spatula or your hands to form two, 1½"-wide logs with the dough.
  • Bake for 10–15 minutes, or until golden brown. Remove from the oven and reduce the heat to 275°F.
  • Cut each log into ½" diagonal slices and place the slices, cut-side down, back on the baking sheets. Return to oven and bake for 10 more minutes, then turn the heat off completely and allow the rusks to remain in oven for an additional 20 minutes.