Sukhariki - Hazelnut Rusks (Russian Biscotti)

Sukhariki - Hazelnut Rusks (russian Biscotti)

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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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
about 24 biscotti
Prep:
10 Min
Cook:
8 Hr
Method:
Bake

Ingredients

How to Make Sukhariki - Hazelnut Rusks (Russian Biscotti)

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.

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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