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Hazelnut Rusks

Crisp and slightly sweet, these rusks are lovely on the afternoon tea table or with morning coffee.


Makes 2 dozen rusks.

2 eggs
5 oz (150 g) hazelnuts, coarsely chopped
6 oz (170 g) sugar
4 oz (120 g) flour


Beat the eggs and the sugar until light and fluffy. Dredge the nuts with the flour; blend them into the egg mixture.

Preheat the oven to 150°C/300°F/Gas 2. Grease an 8 in (20 cm) loaf tin. Pour the batter into the tin and bake at 150°C/300°F for 50 minutes.

Turn the loaf out of the tin and wrap it in a moist tea towel. Leave to stand for 4 hours. Then cut it into slices about ⅓ in (8 mm) thick.

Preheat the oven to 130°C/250°F/Gas ½. Place the slices on a baking tray and bake them until lightly browned and crisp, about 3 hours.

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