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sukhariki - hazelnut rusks (russian biscotti)

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

►
yield serving(s)
prep time 10 Min
cook time 8 Hr
method Bake

Ingredients For sukhariki - hazelnut rusks (russian biscotti)

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

How To Make sukhariki - hazelnut rusks (russian biscotti)

  • 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.
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