No. 2800 — Fasting Rusks and Dried Rolls
English historical translation of Molokhovets recipe No. 2800 from the 1901 Russian cookbook, retaining original methods and measures.
Make dough according to recipe No. 2789 or No. 2792. After its second rise, divide into small pieces, shape rolls and arrange on an oiled baking sheet. Let rise, brush with warm water and bake.
Once cooled, cut each roll with a sharp knife, place the halves on a sheet and dry into rusks.
Optionally moisten the cut faces with white wine, sprinkle with sugar, cinnamon and finely ground sweet almonds, then dry. Rusks may likewise be made from almond-milk dough No. 2790, moistened with almond milk and sprinkled with sugar mixed with ground sweet almonds.
Dry in a hot oven until lightly browned, taking care not to overcolour.