Sukhariki - Hazelnut Rusks (russian Biscotti) Recipe

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Sukhariki - Hazelnut Rusks (Russian Biscotti)

Vickie Parks

By
@Northwestgal

This is a recipe for Sukhariki (or hazelnut rusks), which is the Russian version of biscotti. Though it's not a difficult recipe, it is does take a little time (like most biscotti recipes), often up to 8 hours for the rusks to reach the appropriate crispness.


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Rating:

Serves:

about 24 biscotti

Prep:

10 Min

Cook:

8 Hr

Method:

Bake

Ingredients

2 large
eggs
3/4 c
granulated sugar
1/4 c
flour
1 1/4 c
coarsley chopped hazelnuts

Directions Step-By-Step

1
Preheat oven to 300°F Grease an 8-inch loaf pan; set aside.
2
In a medium bowl, beat eggs and sugar together until light and fluffy.

In a separate bowl, mix the nuts and flour together.
3
Add the flour mixture to the egg mixture, and blend well. Pour batter into prepared loaf pan.
4
Bake at 300°F for 50 minutes. Turn loaf onto counter, and wrap in a clean, moist dish towel, and let stand for 4 hours.
5
Preheat oven to 250°F.

Cut cooled loaf into 1/3-inch slices. Place slices on cookie sheet, and bake at 250°F until lightly browned and crisp, about 3 hours.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Nuts
Regional Style: Eastern European
Dietary Needs: Low Fat, Low Sodium, Low Carb