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Hazelnut and Chocolate-Flecked Rusks

Hazelnut and Chocolate-Flecked Rusks
Los Angeles Times

For several months now I've had three hazelnuts sitting on my desk. They are not at all alike. One is your usual-looking round hazelnut; one is the same only a lot larger, and the most interesting is the third, which ... Read more

Total time: 1 hour 50 minutes | Makes 40 rusks
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 2 eggs plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream or creme fraiche
  • 4 cups flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup finely chopped, roasted hazelnuts
  • 1 cup chopped semi-sweet chocolate

Step 1Heat the oven to 325 degrees.

Step 2Beat the butter and sugar until they are light and fluffy, then add the eggs 1 at a time and egg yolk, beating well with each addition. Next beat in the vanilla and sour cream.

Step 3Combine 1 cup of the flour with the salt and baking soda and add it to the batter. Add the remaining flour 1 cup at a time until the dough is stiff, and then add the hazelnuts and chocolate. You may have to incorporate the last of the flour, nuts and chocolate by hand.

Step 4Divide the dough into 4 pieces and roll each piece into a log about 1 1/2 inches across. Set the logs on baking sheets and bake until they are golden brown, about 40 minutes.

Step 5Remove and slice each log diagonally about 1/2-inch thick.

Step 6Place the pieces cut side down on the pans and bake them until browned, an additional 30 to 40 minutes.

Note: I think of rusks as Swedish biscotti. They are twice baked, cut on the diagonal, but the dough includes a tenderizing 1/2 cup of sour cream. The dough will not taste sweet enough until the rusks have gone through their second baking and drying--then, you'll find, the amount of sweetness is just right. I like to use Scharffen Berger chocolate.


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