Various European and South African nations lay claim to having invented rusks, twice-baked cookies (or, some argue, breads) that can be either sweet or savory. Yet whether called rusks, biscotti, zwieback, or mandelbrot, these internationally revered sweet breads pair perfectly with an afternoon cup of coffee.
Prep Time: 1 hour
Total Time: 1 hour
- 3 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1/2 tsp. vanilla
- 1/2 tsp. almond extract
- 3 1/2 cups sifted all-purpose flour
- 3/4 cup coarsely chopped almonds
- 1 1/2 tsp. baking powder
- 1 tsp. kosher salt
Beat eggs together in a large mixing bowl. Add sugar and oil; mix well. Stir in vanilla and almond extract. In a separate bowl, whisk together flour, chopped almonds, baking powder and salt. Gradually beat dry ingredients into the sugar-and-oil mixture until incorporated into a light yellow batter. Using a spatula, spread batter in 1 1/2 inch-wide strips on a greased and floured baking sheet. Bake at 375° for 10-15 minutes until golden brown and firm to the touch. Reduce heat to 275°. Remove pan from oven and cut strips immediately into 1/2-inch slices. Place slices with cut side down on baking sheet. Bake 8-10 minutes longer. Turn off heat and leave rusks in oven to dry for an additional 20 minutes.
Yield: 4 dozen. Rusks keep well stored in an airtight container for up to a month.