Peanut Zwieback (Rusk Toast)

  • 12 egg yolks
  • 1 cup of sugar
  • 1 cup of raw peanuts, finely ground
  • 1 cup of flour
  • 1/2 teaspoon baking powder
  • 2 egg whites - fluffy
  • Grease a 9" x 13" pan and line it with wax paper
  • Preheat the oven to 350o F (about 180o C)
  • Fluff the 2 egg whites and set aside
  • Beat the egg yolks and then add the sugar
  • Coat the finely ground peanuts with the flour, then mix in the baking powder
  • Add the peanut mix to the egg yolks, stir, then fold in the egg whites gently
  • Pour the final mixture into the pan and bake for 25-30 minutes until golden brown (check with a toothpick)
  • After cooking, leave the mixture in the pan for a further 10 minutes, then turn it out of the pan and leave it to cool completely
  • Cut the cooled Zwieback in half lengthwise and then slice very thinly. Store the slices between wax paper.

Chris says: This recipe was submitted to us by Linette from Oklahoma City in the USA.

It's a delicious variant on Zwieback (the famous German crispy rusk toast) and it's great with cheese spread or marmalade for breakfast or as a snack.

Cooked Zwieback can also be toasted - both ways are delicious!