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Swedish Skorpa (Rusks or Biscotti)

Date: 2017/06/29
Comment: This recipe is very much like a recipe given to me by my former Mother-in-law, Manja Stenia Borgemalm, who grew up in Sweden as a child & became a US citizen. She handed down her Rusks recipe when my daughter was a toddler (now 30 years). I just prepared the dough and baked the rusk cookies, added sliced almonds & Pearl sugar (Swedish imported sugar- looks like rock salt). They are a hit with both families. I always prepare the dough 1 day in advane, roll into 2 logs and cover with waxed paper until ready to bake, then twice-bake to finish light brown on each side (it's really 3 times baked). This is a delicious and fail proof recipe.

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