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Hazelnut and Chocolate-Flecked Rusks

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

Heat the oven to 325 degrees.

2

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.

3

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.

4

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.

5

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

6

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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