Lomnické suchary is a rusk, twice-baked bread produced in a few varieties in the Semily district in the Czech Republic since the first half of the 19th century. The varieties include sugared rusks, hazelnut rusks, almond rusks, peanut rusks, and diabetic rusks.

They are produced from wheat flour, sugar, fat, yeast, powdered milk, egg yolks, cinnamon, vanilla, orange, lemon peel, peach, and apricot kernels. Depending on the variety of the rusks produced, finely ground almonds, hazelnuts and peanuts are added to the mix.

In the diabetic variety, sorbitol is used instead of sugar. They are sold as baked sliced of bread with a golden brown color. Their texture is quite hard, crisp and crunchy and the taste and aromas depend on the chosen variety. Pair this unique twice-baked bread with creamy butter, a cup of tea or hot cocoa.