Sukhariki - Hazelnut Rusks (Russian Biscotti)
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This is a recipe from the recipesource.com website for Sukhariki, or hazelnut rusks which is a Russian biscotti recipe. Though it's not a difficult recipe, it is does take a little time, often up to 8 hours but most of it is waiting for the Rusks to reach the appropriate crispness.
- Ready In:
- 8hrs
- Serves:
- Yields:
- Units:
ingredients
- 2 eggs
- 3⁄4 cup granulated sugar
- 1 cup flour
- 1 1⁄4 cups hazelnuts, coarsely chopped
directions
- Preheat oven to 300°F Grease an 8-inch loaf pan; set aside.
- Beat eggs and sugar together until light and fluffy.
- Mix the nuts and flour together.
- Add the flour mixture to the egg mixture, and blend well. Pour batter into prepared loaf pan.
- 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.
- 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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RECIPE MADE WITH LOVE BY
@Northwestgal
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@Northwestgal
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"This is a recipe from the recipesource.com website for Sukhariki, or hazelnut rusks which is a Russian biscotti recipe. Though it's not a difficult recipe, it is does take a little time, often up to 8 hours but most of it is waiting for the Rusks to reach the appropriate crispness."
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This is a recipe from the recipesource.com website for Sukhariki, or hazelnut rusks which is a Russian biscotti recipe. Though it's not a difficult recipe, it is does take a little time, often up to 8 hours but most of it is waiting for the Rusks to reach the appropriate crispness.
