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A rusk is a hard, dry
biscuit A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be s ...
or a twice-baked bread. It is sometimes used as a
teether A teether, teething toy, or chew toy is a device given to teething infants. Most modern teethers are silicone, but can also be made of wood or rubber. Some teethers are filled with a fluid or gel that can be frozen or refrigerated. They differ fr ...
for babies. In some cultures, rusk is made of
cake Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate ...
, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based
food additive Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), sal ...
.


International variations


Argentina

In Argentina, rusk is called ''tostadas de mesa'' (literally "table toasts"), slices of twice-baked bread generally available in supermarkets in plain and sweetened variants. Cake rusk is called ''bay biscuit'', its ingredients are egg, sugar, oil, self-rising flour, and vanilla.


Azerbaijan

Rusk is called sukhary ( az, suxarı – a loanword from Russian via Persian) in Azerbaijani. It is usually made from stale bread and buns. In
Baku Baku (, ; az, Bakı ) is the capital and largest city of Azerbaijan, as well as the largest city on the Caspian Sea and of the Caucasus region. Baku is located below sea level, which makes it the lowest lying national capital in the world an ...
, some bakeries use their stale buns and bread for making rusks. The price of rusk in those bakeries is usually low, as the bakeries do this to avoid wasting the leftover bread and buns.


Bangladesh

It is commonly called "toast biscuit". Toast biscuits come in a variety of flavours, such as "ghee toast", "garlic toast", and "sugar toast", and are usually served with tea. Cake rusk is commonly known as "dry cake."


Britain

Butcher rusk is a dry biscuit broken into particles, sorted by particle size and sold to butchers and others for use as a
food additive Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), sal ...
in
sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...
manufacture. Though originally made from
stale Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard. Mechanism and effects Staling is not simply a drying-out process due to evaporation. One im ...
bread, now called "bread-rusk", a
yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constit ...
-free variety called simply "rusk" is now more commonly used. Various rusk particle sizes are used in the food industry, where uses include: * A carrier for flavours, colours and seasonings * A binding agent in hamburgers, sausages, stuffings, pies, and other compound meat products * As an ingredient for dried
stuffing Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. A ...
mixes


Farley's Rusks

In the UK,
Farley's Farley's was a British food manufacturing company, best known for the baby product Farley's Rusks but also for baby rice, cereals and breadsticks. The brand was started in the 1880s, but the company was taken over by H. J. Heinz Company in 199 ...
Rusks are a dry
teething Teething is the process by which an infant's first teeth (the deciduous teeth, often called "baby teeth" or "milk teeth") appear by emerging through the gums, typically arriving in pairs. The mandibular central incisors are the first primary te ...
biscuit dating from the 1880s, but manufactured by
Heinz The H. J. Heinz Company is an American food processing company headquartered at One PPG Place in Pittsburgh, Pennsylvania Pittsburgh ( ) is a city in the Commonwealth (U.S. state), Commonwealth of Pennsylvania, United States, and the co ...
since 1994. They are usually given to infants, either soaked in milk and mashed up or in their original hard form as a teething aid.


Cuba

"Sponge rusk" is similar to
biscotti Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Name ...
but it is made out of twice-baked yellow cake batter. The yellow cake batter is baked into a flat, rectangular cake pan. After it is baked and cooled, it is sliced into strips and baked again or toasted to make cake toast. It is usually eaten with Cuban coffee ( Cuban espresso) or as an accompaniment to
ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as ...
,
custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency fr ...
, or other dessert dishes.


Denmark

''Tvebak'' is derived from Dutch ''tweebak'' (literally "two bake"), an archaic synonym of ''beschuit''.


France

A ''biscotte'' is a French type of rusk. They are sold packaged in supermarkets.


Finland

A Finnish type of rusk is called '' korppu'', usually a dried piece of bun, flavoured with
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakf ...
and
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...
. ''Korppu'' is a common coffee bread, normally eaten after having been dipped in
coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of ...
. A sour version, called ''hapankorppu'', is a flat rusk made from rye flour and salt, and can be eaten like crispbread.


Germany

''Zwieback'' (literally "twice baked") is a form of rusk in Germany. Like the Danish and French words, the name refers to being baked or cooked twice.


Greece

The term '' paximadi'' ( el, παξιμάδι) covers various forms of Greek rusk, commonly made from
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...
or
chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are h ...
flour, and softened with wine, water, or oil before eating. ''Paximadi'' form the basis of the Cretan snack '' dakos'' ( el, ντάκος).


India

In
India India, officially the Republic of India (Hindi: ), is a country in South Asia. It is the List of countries and dependencies by area, seventh-largest country by area, the List of countries and dependencies by population, second-most populous ...
rusk (or toast biscuit) is a traditional dried bread or cake. It is also known as papay, rattan, ''khasta'' (
Hindi Hindi (Devanāgarī: or , ), or more precisely Modern Standard Hindi (Devanagari: ), is an Indo-Aryan language spoken chiefly in the Hindi Belt region encompassing parts of northern, central, eastern, and western India. Hindi has been ...
: खस्ता), ''russ'' or "cake rusk" in
Hindi Hindi (Devanāgarī: or , ), or more precisely Modern Standard Hindi (Devanagari: ), is an Indo-Aryan language spoken chiefly in the Hindi Belt region encompassing parts of northern, central, eastern, and western India. Hindi has been ...
,
Punjabi Punjabi, or Panjabi, most often refers to: * Something of, from, or related to Punjab, a region in India and Pakistan * Punjabi language * Punjabi people * Punjabi dialects and languages Punjabi may also refer to: * Punjabi (horse), a British Th ...
or "porai" பொறை in Tamil and
Urdu Urdu (;"Urdu"
'' Bengali Bengali or Bengalee, or Bengalese may refer to: *something of, from, or related to Bengal, a large region in South Asia * Bengalis, an ethnic and linguistic group of the region * Bengali language, the language they speak ** Bengali alphabet, the w ...
. It is usually eaten dipped in milk tea which softens the rusk. The sweet "cake rusk" version is made of cake whose ingredients include wheat flour, sugar, fat,
leavening agent In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An altern ...
, and, optionally, eggs.


Indonesia

Double baked bread in Indonesia is called "bagelen", believed to originate from Bagelen, a village in Central Java. Before the second bake, the bread is smeared with sugar and buttercream. It is usually eaten as a snack.


Iran

In
Iran Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
, rusk is called ''nān-e sokhāri'' ( Persian: نان سوخاری). It is made from wheat flour, sugar, skimmed milk powder, vegetable oil, gluten, malt extract, soy flour, salt, yeast, and water. It is eaten as a dunking biscuit, particularly with Persian chai (tea). The most common brand of ''naan sukhaari'' is Vitana.


Italy

In Italy, this form is called fette biscottate. It should not be confused with ''biscotti'' (twice-baked cookies or biscuits). Italians have cantucci, a double-baked almond rusk-like biscuit. What's more, while cantucci are just as firm and crunchy as the South African version, Italians insist that they are dipped and not dunked like rusks. The dipping, they maintain, is best done in cappuccino, dessert wine or grappa.


Japan

In Japan, rusk is often a delicacy made from baguette, cake or croissant. It is often sweet.


The Levant

In the
Levant The Levant () is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is ...
this form is called ''boksum'' (
Arabic Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter ...
: ) in
Iraq Iraq,; ku, عێراق, translit=Êraq officially the Republic of Iraq, '; ku, کۆماری عێراق, translit=Komarî Êraq is a country in Western Asia. It is bordered by Turkey to Iraq–Turkey border, the north, Iran to Iran–Iraq ...
and
Syria Syria ( ar, سُورِيَا or سُورِيَة, translit=Sūriyā), officially the Syrian Arab Republic ( ar, الجمهورية العربية السورية, al-Jumhūrīyah al-ʻArabīyah as-Sūrīyah), is a Western Asian country loc ...
or ''qurshalla'' (Arabic:قرشلة) in
Jordan Jordan ( ar, الأردن; tr. ' ), officially the Hashemite Kingdom of Jordan,; tr. ' is a country in Western Asia. It is situated at the crossroads of Asia, Africa, and Europe, within the Levant region, on the East Bank of the Jordan Rive ...
and the occupied Palestinian territory. It is made from flour, eggs, oil or butter, sugar, yeast or baking powder, and sometimes a small amount of cardamon. It is topped with roasted
sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cul ...
seeds, black
caraway Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...
seeds, or anise, and eaten as a dunking biscuit, especially with herbal tea.


Netherlands and Belgium (Flanders)

''Beschuit'', also known as Dutch crispbakes, are light, round, rather crumbly, rusks as eaten in the
Netherlands ) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherl ...
and
Belgium Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to ...
. When a baby is born in The Netherlands, it is customary to serve ''
beschuit met muisjes (; ) is a traditional Dutch bread topping. While customary on bread, they are traditionally eaten on ''beschuit'', or rusk. Muisjes is a registered trademark of Koninklijke De Ruijter BV. ''Muisjes'' are made of aniseeds with a sugared and col ...
'' (with "little mice", which are
anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...
eds covered in a white and pink or blue sugar layer, depending on the newborn's gender). ''Beschuiten'' are also eaten as a breakfast food with a variety of toppings, most commonly butter and sprinkles in flavours such as
chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec ci ...
(''chocoladehagel'' or ''chocoladevlokken'') or fruit (''vruchtenhagel''), jam or cheese. A longtime Dutch favourite is to serve
strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...
on ''beschuit'', which is usually topped with some sugar or whipped cream. ''Beschuiten'' are made by first baking a flat round bread (''beschuitbol''), slicing it in half, and then baking each half again, usually at a lower heat. It is almost always sold in rolls; a roll typically has 13 rusks (a baker's dozen). Etymologically, '' biscotto'' (16th-century Italian), biscuit (19th century, from 16th-century ''bisket'') and ''beschuit'' come from the Latin phrase ''(panis)'' ''bis-coctus'', (bread, twice cooked).


Norway

In Norway, rusk is referred to as ''kavring'', and is similar to the Swedish ''skorpor''. Crushed kavring, called ''strøkavring'', is used, amongst other things, for making ''kjøttkaker'' and in the traditional dessert '' tilslørte bondepiker''. Kavring is also broken up and can be served with regular, soured or cultured milk.


Pakistan

In Pakistan, Rusk is colloquially known as ''Russ'' (
Urdu Urdu (;"Urdu"
'' Shahmukhi Shahmukhi (, ) is a Perso-Arabic alphabet script used historically by Punjabi Muslims (primarily in present-day Pakistani Punjab) to write the Punjabi language. It is generally written in the Nastaʿlīq calligraphic hand, which is also used f ...
: پاپے) in Punjabi.


Philippines

The Philippine version of rusk is called ''
biscocho ''Biscocho'', also spelled ''biskotso'' (from ), refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases. ''Biscocho'' is most strongly associated with the versions from the provin ...
''. Cake rusks are called '' mamon tostado''.


Portugal

The Portuguese version of rusk is called ''tosta''. "Tosta" are a hard coarse-textured slice of bread – it can be sweet, but most often it is savory – and it can be of various shapes and thicknesses. It is often ground up and used as
bread crumbs Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thicken ...
.


Russia

The Russian version is called ''sukhar' '' (Cyrillic: сухарь) from "сухой" – "dry". They are either baked a second time from sweet
challah Challah (, he, חַלָּה or ; plural: or ) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable ch ...
-like bread, sliced in
biscotti Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Name ...
fashion or made of leftover stale bread, cut into small cubes and air-dried or baked at a very low temperature. The first one is like a cookie, which can be served with milk,
kefir Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in p ...
, tea, coffee or cacao. The second one is usually added to soup, clear or otherwise, softening up from absorbed liquids and accompanying it instead of bread. It became a tradition to avoid wasting leftover bread that always was a staple in Russian cuisine. There is much folklore about bread in the Russian language, paying respect to this grain food that is one of the cornerstones of Slavic nations' life and history. Rye bread rusks are the major ingredient in making of the Russian
Kvass Kvass is a fermented cereal-based low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs or honey. Kvass stems from the northeastern part of Europe, ...
, a traditional
fermented beverage This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involv ...
.


South Africa


Definition

Rusks is the anglicized term for ''beskuit'' and is a traditional
Afrikaner Afrikaners () are a South African ethnic group descended from predominantly Dutch settlers first arriving at the Cape of Good Hope in the 17th and 18th centuries.Entry: Cape Colony. ''Encyclopædia Britannica Volume 4 Part 2: Brain to Cast ...
breakfast meal or snack. They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when traveling long distances without refrigeration. Their use continued through the
Great Trek The Great Trek ( af, Die Groot Trek; nl, De Grote Trek) was a Northward migration of Dutch-speaking settlers who travelled by wagon trains from the Cape Colony into the interior of modern South Africa from 1836 onwards, seeking to live beyo ...
and the
Boer Wars The military history of South Africa chronicles a vast time period and complex events from the dawn of history until the present time. It covers civil wars and wars of aggression and of self-defence both within South Africa and against it. It in ...
through to the modern day. Rusks are typically dunked in coffee or tea before being eaten.


Recipe

Rusks are essentially double-baked bread dough. Round balls of dough are closely packed in pans and baked like bread, after which long chunks are cut or broken off and slowly re-baked to a dry consistency. Several modern-day, mass-produced versions are available, the most famous brand being '' Ouma Rusks''. Many bakeries, delis, and home industries sell commercial rusks, sometimes made from non-traditional ingredients, such as
baking powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increas ...
rather than sourdough. In addition to plain and
buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most m ...
flavours,
aniseed Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...
, wholewheat,
condensed milk Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condense ...
, muesli, and lemon
poppyseed Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countrie ...
variations are also available.


Sweden

'' Skorpor'' (plural; singular skorpa) are a Swedish form of rusk. They are usually unflavoured or flavoured with
cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera '' Elettaria'' and '' Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They ar ...
, but can also be flavoured with herbs, dried fruit, nuts, or spices such as
anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...
. Swedish bakery company Pågen makes the world's most-sold rusk brand, Krisprolls. The traditional Swedish way to eat them is dipping them into a beverage such as
coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of ...
,
milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulat ...
or
juice Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as ...
. You can also put
butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...
and possibly
cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...
, marmalade or jam on top and eat them on the side of a beverage or a fruit soup. Rusks are known in Sweden at least since the 16th century. Rusks were provisions in the military units and on ships. Back then they could also be crushed with a hammer and the crumbs ended up in
svagdricka Svagdricka, ( in Swedish) is a form of sweet, dark, low-alcohol (less than 2.25% ABV) malt beverage or small ale. In the early 20th century, there were local producers of svagdricka all over Sweden, but in recent decades its popularity has dwind ...
,
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
and
soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling soli ...
.


Turkey

In Turkish, rusk is called ''peksimet''. "Pek" stands for solid, tight, or durable in Turkish and "simet/simit" is an Arabic word �ميدmeaning bread, or flour. Another name is ''galeta'', a
loanword A loanword (also loan word or loan-word) is a word at least partly assimilated from one language (the donor language) into another language. This is in contrast to cognates, which are words in two or more languages that are similar because ...
from
Catalan Catalan may refer to: Catalonia From, or related to Catalonia: * Catalan language, a Romance language * Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia Places * 13178 Catalan, asteroid #1 ...
.


United States

In the US, commonly available types of rusk include melba toast and croutons, which are sold packaged in grocery stores, and
biscotti Biscotti (; ; en, biscuits), known also as cantucci (), are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Name ...
, which is found both at grocery stores and coffee shops.


See also

*
Milk toast Milk toast is a breakfast dish consisting of toasted bread in warm milk, typically with sugar and butter."An Alphabet For Gourmets" by Mary Francis Kennedy Fisher, MacMillan Salt, pepper, paprika, cinnamon, cocoa, raisins or other ingredients ...
, some modern store-bought forms of which strongly resemble rusks with slight flavouring and sweeteners. * List of bread dishes


References

{{South African cuisine Breads Biscuits South African cuisine Dutch cuisine Finnish cuisine Twice-baked goods de:Zwieback