Nut Rusk

For the nut rusk, separate the eggs and beat the egg whites until firm. Add sugar, vanilla sugar, cinnamon and flour and mix. Fold in whole nuts and put into a greased and floured loaf pan.

Bake at 175° C for about 45 minutes. Let rest in the refrigerator for one day. Slice thinly with a bread slicer or a long, sharp knife, place on a baking sheet and let dry at 110° C for another 30 minutes. During this process, let the moisture in the tube escape again and again!

Nut rusks taste good with wine and coffee and can be kept for several weeks. This homemade delicacy is also perfect as a souvenir!

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