Almond Biscotti or Rusk?

This recipe is good both ways

I had to look up the difference between a Rusk and Biscotti, because I’ve been making my husband’s step-grandmother’s recipe for years and didn’t know. A rusk is simply dough spread out on a jelly-roll pan and then cut in squares.

We’ve been making it as a biscotti by making two logs and then cutting them into slices half-way through baking.

Makes a great gift!

Imageof Almond Rusk

Almond Rusk or Biscotti

Similar to biscotti, rusk is another tasty, twice-baked treat.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breads
Cuisine American


  • 1/2 cup butter
  • 1 cup sugar
  • 3 tbsp milk or cream
  • 2 eggs, unbeaten
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp almond extract optional
  • nuts and/or dried fruit, chopped optional


  • Cream in order ingredients 1 through 4.
  • Add flour and baking powder.
  • Mix in almond extract and/or nuts and/or dried fruit as desired.
  • Grease 10×14" pan. Make 2 loaves 1 1/2" high.
  • Bake 375 degrees 20-25 minutes.
  • Remove and cut into 1" pieces and crosswise.
  • Reduce oven temperature to 300 and put back in for 25-30 minutes.


We got this recipe from my husband’s step-grandmother, Tricia and have enjoyed it for years. I replace the almond extract with Amaretto, as I do in many recipes. I think a true rusk would be to spread the dough onto a pan and then cut squares later. We like rolling out two logs, then cutting it into slices half-way through baking, like biscotti.
We generally add a cup of sliced almonds and a cup of dried cranberries to this recipe.
Keyword baked goods, biscotti, breakfast, brunch, rusk, snacks
Image of Almond Biscotti

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