Ingredients

• 2 cups sugar
• 1 cup unsalted butter, softened
• 2 eggs
• 1 cup sour cream
• 2 teaspoon almond extract
• 4-1/2 cups all-purpose white flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• nonstick cooking spray

Preparation

1. In a large bowl mix all ingredients until a stiff dough forms. Cover and refrigerate for at least 4 hours.
2. Preheat oven to 325° F.
3. Spray jelly roll pan with nonstick cooking spray. Press dough into the pan.
4. Place in oven and bake for 45 minutes.
5. Remove from oven and cool for 5 minutes.
6. Make 1” slices across the jelly roll pan (the short way). Cut each length into 3 pieces for a total of 36 rusks. Flip each slice on its side on the baking sheet.
7. Bake an additional 45 minutes at 275° F. 
8. Turn off oven and leave rusks in oven overnight (or for at least 8 hours). The cooked rusks will resemble biscotti.
9. Serve with morning coffee or as a snack anytime.

Helpful hints

• Alternatively, dough can be shaped into 2 rectangular loaves instead of pressing it into the jelly roll pan. Slice into 1” pieces, lay cut side down and continue baking.