Mandelskorpor (Almond Rusks) is a traditional Danish recipe for a classic flour, butter and egg biscuit (cookie) containing slivered almonds that are baked and then re-baked to harden. The full recipe is presented here and I hope you enjoy this classic Danish version of: Almond Rusks (Mandelskorpor).
Beat together the the eggs and sugar until light and foamy. Cream the butter and work into the egg mixture along with the almonds.
Sift together the flour, baking powder and salt. Add a little at a time to the egg mixture, beating well to combine after each addition.
Lightly grease a baking tray and spread the dough 3cm thick all over this. Transfer to an oven pre-heated to 190°C and bake for 15 minutes. Remove from the oven and allow to cool for 10 minutes then turn out onto a work surface and cut diagonally into pieces about 2cm thick. Allow to cool.
Once cooled, arrange the pieces on a baking tray then place in an oven pre-heated to 60°C and cook for about 2 hours, or until dried and golden brown. Allow to cool completely before storing or serving.
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