sukhariki - hazelnut rusks (russian biscotti)

Name: Sukhariki - Hazelnut Rusks (Russian Biscotti)
Prep time: 10 min
Cook time: 8 h
Cuisine: Eastern European
Ingredients: 2 large eggs; 3/4 cup(s) granulated sugar; 1/4 cup(s) flour; 1 1/4 cup(s) coarsley chopped hazelnuts

12 Pinches

Vickie Parks

Renton, WA

Updated on Jul 26, 2014

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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prep time 10 Min

cook time 8 Hr

method Bake

yield about 24 biscotti

Ingredients

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

How To Make sukhariki - hazelnut rusks (russian biscotti)

Step 1

Preheat oven to 300°F Grease an 8-inch loaf pan; set aside.

Step 2

In a medium bowl, beat eggs and sugar together until light and fluffy. In a separate bowl, mix the nuts and flour together.
Step 3

Add the flour mixture to the egg mixture, and blend well. Pour batter into prepared loaf pan.
Step 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.
Step 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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