Rusks

Greek paximadi is a twice-baked rusk that is traditionally made with barley, but modern-day versions may employ various flour types and significantly vary in form and size. Paximadi comes in both savory and sweet versions that are often flavored w... READ MORE

Frisele or frise is a traditional rusk originating from Puglia. It's made with a combination of plain flour, semolina flour, sea salt, yeast, and water. The rusks are double-baked, which greatly improves their shelf life. In the past, the... READ MORE

Also known as the Cretan biscuit, Kritiko paximadi is a bread product made with either wholemeal barley flour or a combination of barley, wheat, and oat flour. The origins of paximadi can be traced to the ancient times when barley rusks w... READ MORE

Categorized somewhere between a cookie and a rusk, biscotti del Lagaccio are named after a Genovese quarter where they were allegedly invented around 1593. In the beginning, they were simple double-baked biscuits made only with flour, butter, yeas... READ MORE

This traditional Finnish delicacy is best described as a rusk—the crispy, twice-baked bread. It is usually prepared with various types of bread rolls or the sweet, cardamom-spiced pulla bread. Korppu comes in numerous sweet or savor... READ MORE

Karlovarský suchar is a rusk, a toasted bread cut in thin slices from a whole load, produced in the Karlovy Vary region in the Czech Republic. There are two varieties of the bread - special and diet versions. The bread is well baked and dri... READ MORE

Krithini kouloura refers to a traditional Greek barley rusk, primarily associated with the island of Kalymnos. It is a hard, round bread made from barley, often softened with water and used as the base for various local dishes, particularly salads... READ MORE

Škanjate are a local specialty of the Croatian island of Brač. These hard biscuits consist of flour, oil, sugar, and yeast. When the dough has risen, it is baked until it develops a dark golden-brown color. After they have cooled down a bit... READ MORE

Paški baškotin is a Croatian sweet rusk produced by Benedictine nuns in the St. Margarita monastery on the island of Pag. They have been producing it for more than 300 years. The nuns got their first oven in 1540, and they have used ... READ MORE

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... READ MORE

Dorset knob is a traditional rusk or biscuit originating from Dorset, hence the name. These rusks have been baked by Moore's company since the late 19th century, and it's believed they were originally made from leftover bread dough, butter, and su... READ MORE