Maple Almond Cranberry Biscotti with a Rusk Heart

This bake actually started out with me wanting to make rusks, that is classic South African hard, dry biscuit that’s twice baked and made for dunking. We call it “beskuit” back home.

But somewhere along the way, I decided to make things a little easier for myself, and it turned into a rustic biscotti, still with that same rusk feel.

The first time I ever had biscotti was thanks to a South African–Italian family I was close to growing up. I remember that first bite so clearly crisp, delicate, just the right kind of sweet. I loved it! And when I think about it now, rusks and biscotti really do come from the same family. Both twice baked, both made to be dunked, but each with its own personality.

Rusks are rustic and rough around the edges, while biscotti are dainty and elegant. This bake landed somewhere in the middle of a biscotti with a rusk heart.

I decided to make a small batch first, just to see how it would come out… and honestly, it turned out pretty good, if I say so myself. 😋 Golden, buttery edges, tart cranberries, and that soft maple sweetness with just a hint of lemon (zest). It’s simple, cozy, and so satisfying.

I wanted something that was less time-consuming than traditional rusks but still dunk-worthy, the kind of bake that makes you slow down and smile. And because I’m not big on overly sweet treats, I swapped refined sugar for maple syrup, which gives it a soft, natural sweetness that brings a little Canadian warmth to a South African or Italian classic. The result? A little rustic, a little refined, and exactly what I needed to pause and breathe for a moment, right here in the middle of Toronto. ☕💛

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup pure maple syrup (125 ml — use real maple, not pancake syrup)
• 75 g butter (about ⅓ cup), melted and slightly cooled
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon (or 1½ if you love citrusy brightness)
• ¾ cup sliced almonds, toasted (about 100 g)
• ½ cup dried cranberries

✨️ Optional Add-ins:

• ¼ teaspoon cinnamon for a cozy twist
• Drizzle of maple syrup for a glazed top before baking.

Method:

1. In a dry pan, toast sliced almonds over medium heat for 3–5 minutes until golden and fragrant. Let cool.
2. Preheat the oven to 175 °C / 350 °F and line a large baking tray with parchment paper.
3. In a large bowl whisk together the dry ingredients – flour, baking powder, and salt.
4. In another bowl mix the wet ingredients, whisk eggs, maple syrup, vanilla, melted butter, and lemon zest until smooth and slightly frothy.
5. Pour wet mixture into dry ingredients and mix until a sticky dough forms. Fold in toasted almonds and cranberries.
6. Shape: Transfer dough onto the tray and shape into a log about 25 × 8 cm (10 × 3 in). Smooth the top with damp hands.
7. First bake: Bake for 25–30 minutes, until firm and lightly golden. Cool on the tray for about 10 minutes.
8. Slice: Use a serrated knife to cut diagonally into 1.5 cm-thick slices.
9. Second bake (for the crunch): Lay slices cut-side down and bake for 10–12 minutes per side, until golden and dry.
10. For extra crunch, leave them in the turned-off oven for another 10 minutes with the door slightly open.
11. Cool completely before storing in an airtight jar or tin. They’ll stay crisp for 2–3 weeks.