Raisin Walnut Rusks

Serve these Russian rusks, studded with raisins and walnuts, at teatime for a traditional taste. Either golden or regular raisins are fine.

Rum or Cognac ¼ cup
Raisins ½ cup
All purpose, unbleached flour 2 cups
Baking powder 2½ tsp
Baking soda ½ tsp
Salt ½ tsp
Unsalted butter, softened 4 Tbsp
Sugar ½ cup
Eggs, room T. 2 large
Egg whites, room T. 2 large
Pure vanilla extract 2 tsp
Chopped walnuts ¾ cup

  • Soak half of the raisins in either Cognac or rum for at least one hour. Preheat oven to 325 degrees F., and line a cookie sheet with parchment paper.

    Preparing dough for rusks

  • Coarsely chopped the remaining raisins, and mix them together with flour, baking powder, baking soda, and salt.

  • Cream softened butter and sugar in another bowl until light and fluffy. After adding eggs, egg whites, and vanilla extract, continue beating to blend them well.

  • Stir in the soaked raisins. Then gradually add the flour mixture. Fold in chopped walnuts.

    Shaping biscotti for baking
  • Turn dough out onto a lightly flour surface. If it is too sticky, add some flour for easy handling.

  • Divide dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Then place them at least 2 inches apart on prepared cookie sheet.

  • Bake for about 30 minutes until logs are light golden in color and firm to touch. Cool them slightly on wire racks for about 5 minutes.
    Preparing rusks for second bake

  • Reduce oven to 250 degrees F., then slice each log diagonally into ½-inch slices. Arrange rusks, cut side down, on a cool cookie sheet.

  • Bake again for about 30 minutes, turn them over, and continue baking for another 30 minutes. Note: all baking time is approximate and depend on individual oven.

    rusks or sukhariki or Russian biscotti
  • Cool sukhariki on wire racks before storing them in an airtight container. They will keep for a month at room temperature.

  • These raisin walnut rusks are Russian biscotti of the Old-World.