Quick no-yeast rusks enriched with dried cranberries and mixed dried nuts. They are baked in a loaf pan, left to cool, and then sliced for a second, slower bake that makes them dry and crisp.
Preheat the oven to 180°C.
In a bowl, whisk the egg with the milk and sugar until smooth.
Add the sifted flour and baking powder and mix well until you get a smooth dough.
Fold in the dried cranberries and mixed dried nuts into the dough.
Pour the dough into a loaf pan lined with parchment paper and level the surface.
Bake at 180°C for 25 minutes.
Let the loaf cool completely (preferably until the next day).
Slice the cooled loaf into thin slices.
Arrange the slices on a baking tray and toast them in the oven at 150°C for about 20 minutes, turning them halfway through, until they are dry and crisp.
Bowl
Loaf pan
Parchment paper
Baking tray
For the best texture, it is advisable to let the loaf cool completely before slicing it; the second bake should dry the slices without browning them too much.
Italia
| Energy (kcal) | 207.62 |
| Carbohydrates (g) | 33.27 |
| of which sugars (g) | 9.01 |
| Fat (g) | 5.1 |
| of which saturates (g) | 0.75 |
| Protein (g) | 7.57 |
| Fibre (g) | 3.42 |
| Salt (g) | 0.14 |
