Crunchy Almond and Raisin Homemade Tea Rusks Recipe
Almond Rusks
Buttery twice-baked rusks studded with almonds and raisins—perfect with tea.
Nutrition (per serving)
These almond and raisin rusks are my favorite take on the classic twice-baked treat—crisp, slightly sweet, and nutty, they make a wonderful companion to a cup of tea or coffee. The dough is enriched with milk and butter so the interior stays tender on the first bake, while the second low-temperature bake transforms the slices into long-lasting, crunchy rusks.
I love folding in toasted almonds and plump raisins for a lovely contrast of texture and flavor. They store beautifully in an airtight tin, which means you can enjoy a crunchy snack any morning; they also make thoughtful homemade gifts when wrapped in parchment.
Ingredients
- all-purpose flour:3 1/2 cups
- instant yeast:2 1/4 tsp
- granulated sugar:1/4 cup
- salt:1 tsp
- whole milk, warm:1 cup
- unsalted butter, softened:4 tbsp
- large eggs:2 pieces
- vanilla extract:1 tsp
- slivered almonds, toasted:1/2 cup
- raisins:3/4 cup
- egg, beaten (for wash):1 pieces
Instructions
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Warm the milk until lukewarm (about 100–110°F). Stir in the yeast and 1 tbsp of the sugar; let sit 5–10 minutes until foamy.
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In a large bowl, whisk together the flour, remaining sugar, and salt. Add the foamy yeast mixture, softened butter, eggs, and vanilla. Mix until a shaggy dough forms.
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Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6–7 minutes. Fold in the toasted almonds and raisins until evenly distributed.
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Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 hour.
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Punch down the dough and shape into a loaf that fits a greased 9x5-inch loaf pan. Cover and let rise 30–45 minutes until the loaf is puffed and nearly doubled.
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Preheat oven to 350°F. Brush the loaf with the beaten egg and bake 25–30 minutes until golden and the center registers about 190°F. Cool in the pan 10 minutes, then transfer to a rack to cool completely.
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Once cool, slice the loaf crosswise into 1/2-inch thick slices. Arrange the slices cut side up on baking sheets lined with parchment.
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Reduce oven to 300°F. Bake the slices 20–30 minutes, flipping halfway, until dry and crisp and edges are lightly browned. For extra crunch, flip and return to oven for another 5–10 minutes as needed.
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Cool completely on racks and store in an airtight container for up to two weeks.
Tips & Notes
- Toast the almonds briefly in a dry skillet for deeper flavor before folding them into the dough.
- Slice the loaf while fully cool to get clean, even rusks that crisp uniformly.
- If your raisins are dry, soak them 10 minutes in warm water, drain well, and pat dry before adding so they stay plump.
- Adjust the second-bake time for your preferred crunch—shorter for a slightly chewy center, longer for a snappy rusk.
