Yield: 32 Servings
|2 cups||All-purpose flour|
|¼ cup||Slivered almonds, toasted|
|1 teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|1 cup||1% low-fat buttermilk|
|¼ cup||Vegetable oil|
|Vegetable cooking spray|
Combine first 6 ingredients in a bowl; make a well in center of mixture.
Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until moistened. Pour batter into an 8-½- x 4-½- x 3-inch loafpan coated with cooking spray.
Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool 20 minutes on a wire rack. Slice the loaf into 16 (½-inch-thick) pieces. Cut each slice diagonally in half, and place on a baking sheet.
Bake at 275 deg for 1-½ hours. Turn oven off, and let the rusks cool in closed oven for at least 12 hours. Yield: 32 servings (serving size: 1 rusk).
Per serving: 75 Calories; 3g Fat (32% calories from fat); 2g Protein; 11g Carbohydrate; 12mg Cholesterol; 76mg Sodium NOTES : Try this for an easy gift: Package a batch of these treats in a decorative container or a bright-colored basket along with some gourmet coffee. Swedish Rusks are great for dunking. Store rusks in an airtight container.
Recipe by: Cooking Light, Nov/Dec 1993, page 142 Posted to MC-Recipe Digest V1 #435 by igor@... on Jan 28, 1997.