Hazelnut rusk biscuits

    9 hours 15 min

    These sweet rusks with whole hazelnuts are similar to Italian biscotti. Stored in a tin they keep up to 2 weeks.

    1 person made this

    Makes: 100 small rusks

    • 6 egg whites
    • 210g caster sugar
    • 100 g butter, melted
    • 210g plain flour
    • 100g whole hazelnuts

    Prep:15min  ›  Cook:1hr  ›  Extra time:8hr resting  ›  Ready in:9hr15min 

    1. Preheat oven to 180 C. Generously butter and flour a roasting tin.
    2. Beat egg whites till stiff then stir in sugar. Slowly add the melted but no longer hot butter. Lastly add flour and hazelnuts. Stir well to combine.
    3. Tip mixture into the roasting tin and even out the top with a spatula. Bake in the preheated oven for 30 minutes.
    4. Let cool, then unmould. Wrap in cling film and let rest overnight.
    5. The next day, cut into 2 to 3mm slices. Spread in a single layer on a baking tray and bake at 160 C / Gas 3 till golden but not browned.
    6. Let cool, then store in airtight tins.

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