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Mandel Skorper (Swedish Almond Rusk) ~ THM S

This cookie is reminiscent of an almond biscotti. It can be made chewy or crunchy by varying the cooking time.



  • 3/4 c. THM Baking Blend
  • 1/4 c. oat fiber
  • 1/4 c. collagen
  • 1/4 tsp. mineral salt
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/2 c xes sweetener or gentle sweet
  • 1/4 c. butter
  • 1 eggs
  • 1/2 tsp. almond extract
  • 1/4 c. 0% Greek yogurt
  • 1/3 c. almonds ground



  • Preheat oven to 350°F.
  • Mix together baking blend, oat fiber, collagen, salt, baking soda and baking powder and set aside.
  • Process almonds in a food processor until they are coarsely ground. Set aside.
  • In a mixer bowl, beat together butter, sweetener, and extract with an electric mixer until pale and fluffy. 
  • Add eggs and beat well. 
  • Mix in Greek yogurt.
  • Mix in dry mixture at low speed just until combined, then stir in almonds.
  • Form dough into an 11- by 2-inch log. I used waxed paper to help me form the log.
  • Place on a large baking sheet that is lined with parchment paper. Trust me on the parchment paper. I did not use it and it was very difficult to transfer the fragile log to a cutting board.
  • Bake log in middle of oven until pale golden, about 20 minutes. Notice how the log split some while baking.
  • Cool log on sheet 5 minutes. Reduce oven temperature to 300°F.
  • Transfer to a cutting board and cut log diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion. Don't worry if the cookies fall apart a bit. I did a lot of reshaping as I went. You are dealing with a log of partially baked cookie dough and it is pretty forgiving.
  • Arrange rusks (cookies), cut sides down, on baking sheet and bake in middle of oven until golden, about 18 minutes for a chewy cookie, longer for a crunchy cookie. Transfer to a rack to cool.