Hazelnut and Chocolate-Flecked Rusks

Time 1 hour 50 minutes
Yields Makes 40 rusks
Hazelnut and Chocolate-Flecked Rusks
(Los Angeles Times)

Heat the oven to 325 degrees.


Beat 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.


Combine 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.


Divide 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.


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


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

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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