Categories: Snacks

Ingredients

• 2 cups unbleached white flour
• 2 cups whole wheat bread flour (coarsely ground if possible)
• 1/3 cup sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup melted butter
• 2 eggs
• 3/4 cup buttermilk
• 2 tsp pure vanilla extract
• 2 tsp pure almond extract

Directions

1. Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients.

2. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.

3. Turn the dough onto a well-floured surface and roll or pat it to about a ½ inch thickness.

4. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.

5. Now, eat a few “soft” rusks warm from the oven. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.

6. The finished rusks should be very dry and hard. Cool and store in an airtight container.

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