My latest obsession is biscotti! I have made three batches since ‘re-discovering’ this ‘rusk’.

I recently had a meeting in Windhoek, and we were given these to snack on. Boy, were they good. I found a box at Woolies, but they were hard, and the almonds were whole, so I wasn’t a fan. So, I decided I was going to make some myself.

Although it is a little pricy, and you only get 25 rusks from one batch, my family absolutely loved it. I hope yours does, too.

So, here’s the recipe I used. I got it from Pinterest.

Ingredients

• 115g butter softened – I used baking margarine the second time I made it
• 170g granulated sugar – I use a lot less sugar, so it depends on your taste preference
• 2 large eggs
• 1 teaspoon almond extract
• 2 cups of Self Raising Flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 100g of almond flakes
• 100g of cranberries

Method

• Line a large baking sheet with parchment paper and preheat your own to 165°C.
• In the bowl of a stand mixer or a handheld mixer, beat the butter and sugar together for a few minutes until light and fluffy.
• Beat in the eggs, one at a time, then add the almond extract.
• Whisk the flour, baking powder, and salt in another bowl.
Gradually mix them into the butter mixture.
• Fold in the almonds and mix until combined. This should be a very soft dough. Cover the dough and let it chill in the refrigerator for ^ minutes.
• Once chilled, divide the dough into two portions. Roll each portion into a log about 6cm in diameter and place them on the prepared baking sheet about 8cm apart.
• Bake the dough rolls for about 40 minutes or until slightly browned.
• Let the dough cool for just 5 minutes, and while the logs are still warm, cut them diagonally, about 2.5cm thick. Place them back on the baking sheet with a cut side up.
• Bake for 5-10 minutes until they are barely golden, then flip them and bake for another 5-10 minutes, again, until they are slightly barely golden. Once finished, allow them to cool and enjoy.

Enjoy!