Sukhariki - Hazelnut Rusks (Russian Biscotti)

Sukhariki - Hazelnut Rusks (russian Biscotti) Recipe

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Vickie Parks


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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about 24 biscotti
10 Min
8 Hr


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  • 2 large
  • 3/4 c
    granulated sugar
  • 1/4 c
  • 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.

Printable Recipe Card

About Sukhariki - Hazelnut Rusks (Russian Biscotti)

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

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