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  Rusk with Aegina Fistiki (Pistachio)

Photograph shown with the kind permission of the creator John Hios

Preparation Time: 15 min

Waiting Time: 1 hour

1st Baking Time: 20-30 min

2nd Baking Time: 15-20 min


3 egg yolks

1 tablespoon hot water

75 g sugar

3 egg whites

150 g plain flour

1 teaspoon baking powder

100 g pistachios


Whisk egg yolks, water and sugar in a mixing bowl until fluffy.

In a separate grease-free bowl beat the whites until stiff. Spoon onto the yolk-and-sugar mixture.

Stift flour and baking powder on top of it all and sprinkle with pistachios. Carefully fold everything into the yolk-and sugar cream.

Spread the mixture evenly in a greased loaf tin lined with greaseproof paper. Immediately bake in a pre-heated oven at 200-220 degrees C for 20-30 minutes.

Turn out onto a tea towel liberally dusted with sugar. Remove the tin lining and leave to cool.

Cut into pieces of 1 cm thickness, and arrange them on a baking sheet lined with greaseproof paper. Bake again at 200 degrees C, for 18-20 minutes until golden brown.

Serve with whipped cream or Greek yoghurt to accompany coffee or tea.

  • Use chopped dried fruit instead of pistachios.

  • Carefully fold in all ingredients as otherwise the cake wont rise.

  • You can keep the rusks in a sealed metal tin for several weeks.

This recipe is published in the book "Taste of Greece", Smith publications, ISBN 960-535-320-2, and reproduced with kind permission of author Andrea Mathie

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