Swedish Cardamom Rusks

These Swedish cardamom rusks are crispy, aromatic treats that are perfect for dipping in your morning coffee or enjoying as a sweet snack any time of the day. Rusks are similar to Italian biscotti in that they’re twice baked, making them extra crispy! These rusks are flavored with a touch of sugar and warm, spicy cardamom. You’re gonna love them!

Want more cardamom recipes? You’ll love my Maple Glazed Cardamom Sugar Cookies, Cardamom Apple Gratin, and Cardamom Banana Bread recipes!

This recipe is adapted from my grandmother’s skorpor recipe. She served these Swedish cardamom rusks with her beautiful blueberry soup. Hers were not sweet rusks, so I’ve added in a little sugar and some cardamom.

What Are Swedish Rusks?

Swedish rusks, or “Skorpor” in Swedish, are a classic Scandinavian baked treat. Rusks are twice baked, resulting in a crisp and crunchy texture, similar to Italian biscotti or zwieback toast (who remembers that?!).

The traditional Swedish way to eat them is dipping them into coffee, tea, milk or juice. Because they pair so well with coffee, they’re the perfect accompaniment to your fika (Swedish “coffee break”)! They’re also eaten with butter, jam or cheese spread on top, and on the side of a fruit soup.

Why You’ll Love This Recipe

• They’re all about that satisfying crunch! The double-baking process results in a texture that’s wonderfully crispy.
• These rusks are incredibly versatile. You can enjoy them with your morning coffee, tea, as an afternoon snack, or even as a dessert.
• While this recipe is fantastic, you can also experiment with different flavor variations, adding your favorite nuts, spices, or even drizzling with a glaze.
• They make a great gift! Wrap them up in seasonal or pretty packaging, tie it up with a bow, and gift them to your friends and family.
• This is a classic Swedish food, so for those with Swedish heritage or anyone who appreciates Scandinavian cuisine, these rusks carry a nostalgic charm and a sense of tradition.
• When stored properly, these rusks have a long shelf life, making them a super convenient snack or breakfast option.

Ingredients

• Sour Cream: Adds moisture and a subtle tang to the rusks.
• Baking Soda: Acts as a leavening agent, helping the rusks rise and become light and airy during baking. It also aids in browning the rusks.
• Ground Cardamom: The star flavor of these rusks, giving them a warm and floral spiciness.
• Butter: I use unsalted butter when baking. Different brands of butter use varying amounts of salt in salted butter. Using unsalted butter will help give uniform results when baking. If you’re using salted butter, reduce or eliminate any additional salt.

See recipe card below for full ingredient measurements.

Variations

These rusks are so versatile and there are so many ways you can customize them! Here’s a list of just a few different ways to make them your own:

• Orange zest and almond rusks: Add orange zest and a handful of chopped almonds into the dough to add a bright citrusy flavor and a nutty crunch.
• Lemon glaze drizzle: After the rusks have cooled, drizzle them with a simple lemon glaze made from lemon juice and powdered sugar. This adds a citrusy, sweet contrast to the spice of the cardamom.
• Chocolate chips: Fold in a generous amount of mini chocolate chips into the dough. The combination of chocolate and cardamom is so delicious!
• Nutty variations: Experiment with different nuts like pistachios, walnuts, or hazelnuts to add a little crunch.
• Fruit-infused rusks: Fold in dried fruits like raisins, currants, or chopped dried apricots for a sweet and chewy bite.
• Spice it up: Experiment with adding different spices, like ginger, allspice, white pepper, paprika, the sky’s the limit!
• Savory rusks: Reduce the sugar and add savory ingredients like grated Parmesan cheese, rosemary, and cracked black pepper.
• Chocolate coated: Dip one half of each rusk in white, milk or dark chocolate.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

What to Serve With

• Coffee: Rusks are most commonly enjoyed with a cup of coffee. Try dipping them in the coffee to enhance the cardamom flavor.
• Tea: Pair rusks with a cup of your favorite tea, whether it’s black, green, or herbal. The subtle sweetness and cardamom spice complement tea wonderfully.
• Hot chocolate: Dip rusks into a steaming mug of hot chocolate for a warm and comforting combination.
• Blueberry soup: Rusks are commonly served with fruit soups like my Swedish Blueberry Soup. Either have them on the side or crumble them up and sprinkle the pieces over the soup.
• Glögg: These rusks pair perfectly with a warm mug of Glögg (Swedish mulled wine)!
• Cheese: Get creative by serving rusks with a selection of cheeses. The sweet and savory contrast can be a delightful appetizer or snack option.
• Jam or preserves: Spread your favorite fruit jam, marmalade, or preserves on rusks for a sweet and fruity pairing.
• Ice cream: Use rusks as a crunchy topping for ice cream, especially vanilla!
• Nut butter: Spread almond, peanut, or hazelnut butter on rusks for a protein-rich snack.

Step by Step Instructions

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a medium bowl, combine flour, cardamom, baking soda and salt. Set aside.
• In a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment), cream together the softened butter and granulated sugar on medium speed until it’s a pale-yellow color and fluffy in texture, about 2 to 3 minutes.
• Beat in the egg, sour cream and vanilla extract. Continue to mix until the batter is well combined and has a smooth consistency.
• With the mixer on low, gradually add the dry mixture to the wet mixture, blending them together until a soft and pliable dough forms. Be sure not to overmix, as this can make the rusks tough.

• Turn the dough out onto a lightly floured surface and divide it into 3 parts.
• Shape each part into a log approximately 2 inches in diameter. Place the dough logs on your baking sheet and flatten slightly.
• Bake for about 22-25 minutes or until lightly browned and firm to touch. Remove them from oven and leave them on the baking sheet. Cool slightly.

• Using serrated or bread knife, cut each log straight across into 1/2-inch-thick slices. Place the slices flat on the baking sheet. Bake for 8 to 10 minutes or until toasted.
• Turn the slices over. Bake for 8 to 10 minutes or until the second side is toasted.
• Remove them from the oven and place them on a wire rack to cool.
• Once the rusks have cooled completely, they are ready to be enjoyed! Dip them in your favorite hot beverage or savor them on their own!

Expert Tips

• Room temperature ingredients: Allow ingredients like butter, egg, and sour cream to come to room temperature before starting. This ensures better incorporation and a smoother dough.
• Don’t overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to tough rusks. Stop as soon as you have a cohesive dough.
• Uniform sizing: When slicing the dough log into rusks, aim for uniform thickness. This ensures that they bake evenly and have a consistent texture.
• Second bake is key: The second bake is crucial for achieving the desired crispiness. Ensure you bake the rusks until they are thoroughly dry and golden brown. This might take slightly longer than you think.
• Cool completely: Allow the rusks to cool completely on a wire rack before storing them. This helps them develop their signature crunch.
• Gift-worthy packaging: If you plan to give these rusks as gifts, consider packaging them in decorative tins or boxes for a special touch.

How to Store

To store: Once the rusks have cooled completely, store them in an airtight container and leave them at room temperature. Refrigeration can introduce moisture, potentially making them less crispy. They can stay fresh for several weeks.

To freeze the dough: Wrap it in plastic wrap, then wrap it in aluminum foil to protect it against freezer burn. I like to shape the dough into a log before freezing so it’s easier to cut into even pieces once it’s thawed out. You can leave the dough in the freezer for up to 3 months.

To thaw the dough: Thaw the dough overnight in the fridge. When you’re ready to bake, follow the recipe as directed.

To freeze baked rusks: Place them in a freezer-safe Ziploc bag or container and freeze for up to 3 months.

To thaw baked rusks: When you’re ready to enjoy the rusks, pull them out of the freezer and thaw at room temperature for a few hours. Once thawed, you can crisp them up in the oven at 350°F for 5-10 minutes.

More Recipes You’ll Love

• Swedish Oatmeal Lace Cookies (Havreflarn)
• Hallongrottor (Swedish Thumbprint Cookies)
• Easy Gingerbread Brownies with Chocolate Chips
• Kolakakor (Swedish Caramel Slices)

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