We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What are Rusks?

By Bronwyn Harris
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Rusks are hard cookies that are similar to biscotti. Depending on who you talk to, rusks are said to have Finnish, Dutch, German, or South African origins. Like biscotti, they are twice-baked and often served with coffee or tea, to be dunked in the hot beverage.

In order to make rusks, preheat an oven to 325° F (163° C). Beat half a cup (118 ml) of unsalted butter until it is soft, then add in half a cup (118 ml) each of white and brown sugar. After the sugar and butter is creamed, beat in two eggs, one at a time. Next, add one teaspoon (5 ml) vanilla extract and half a cup (118 ml) of sour cream, beating until the mixture is smooth.

Sift together 3 cups (710 ml) of unbleached white flour, half a teaspoon (2.5 ml) of salt, and half a teaspoon (2.5 ml) of baking soda. Mix the dry ingredients for the rusks into the butter mixture a little at a time. When this is mixed, add in one cup whole wheat pastry flour, one half cup (120 ml) of finely chopped nuts and one quarter cup (60 ml) roughly chopped nuts. Walnuts and almonds are both commonly used, although other nuts may also be used. If the dough becomes too stiff to mix with a spoon, begin mixing with your hands.

Roll the rusk dough into log-shaped rolls, about one inch across. Lay these long rolls on a cookie sheet, and bake them in the preheated oven for about 40 minutes, or until they are a nice golden brown color. Remove the cookies from the oven, and turn the oven down to 300° F (149°).

Next, slice the cooked "logs" diagonally, so the rusk slices are no more than half an inch thick. Place the slices, now resting on a flat side (cut side down) back on the cookie sheets, and bake them in the 300° F (149°) oven for about 15 minutes, or until browned on both sides.

The rusks may now be taken out of the oven and transferred to a cooling rack. When cool, rusks are best stored in covered tins or cookie jars. Because they are twice baked and meant to hold up well while dipped in coffee or tea, the rusks are long-lasting and will not go stale quickly.

A variety of nuts may be used for rusks. Although almonds and walnuts are the most common, pine nuts and hazelnuts also make for tasty cookies. If pine nuts are being used for rusks, half of the volume should be left whole and half should be chopped. If hazelnuts are to be used, they should be roasted first in a 350° F (163° C) oven for 7 to 8 minutes, then left to cool. When the nuts are cool, they can be rubbed with a towel to loosen the skins, then chopped.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.