Buttermilk Rusks with a Touch of Orange and Almond

These delightful buttermilk rusks combine the traditional flavors of South African rusks with a refreshing twist of orange zest and the nutty aroma of almonds. They are perfectly crunchy and pair beautifully with coffee or tea, making them an ideal snack or breakfast treat. The addition of orange zest elevates the flavor profile while maintaining the integrity of the classic recipe.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sliced almonds
• 1 teaspoon orange zest
• 1 cup buttermilk
• 1/2 cup melted butter
• 2 large eggs

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
3. Stir in the sliced almonds and orange zest until well combined.
4. In another bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
5. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. It should be slightly sticky.
6. Transfer the dough to the prepared baking sheet and shape it into a rectangle about 1-inch thick.
7. Bake for 30-35 minutes, or until golden brown. Remove from the oven and let it cool for 10 minutes.
8. Once cooled, slice the rectangle into strips about 1 inch wide and return them to the baking sheet.
9. Reduce the oven temperature to 300°F (150°C) and bake the rusks for an additional 20-25 minutes, or until they are dry and crunchy.
10. Let them cool completely on a wire rack before storing them in an airtight container.