The mysterious suchari

The first think you should know is I did serve this over ice cream to cut the sweetness.

The second thing is that this is the first recipe in the Forest Park Centennial Cookbook that caught my eye. Another from Phyllis Orland, this one boasts of Czech / Viennese origin. On paper and in my mouth it seemed like biscotti, which I have made many times, so I was not intimidated even though the basis of the recipe was weights rather than volume. But since I have a kitchen scale this was easy and actually resulted in fewer dirty dishes. 

I was also excited by the inclusion of raisins, which I am newly discovering as a parent of a toddler and which are a staple in my home. What was once to my ears an utterly offensive throw-away fruit suggested as a desert substitution from my mother has become a satisfying substitute for gummy candies. Even for me, who knows better. 

Raisins and almonds join the party

Like biscotti, this is a twice-baked cookie, which she also refers to as "Bishop's Bread". While a search for suchari yielded no helpful results, there seems to be some traction with Bishop's Bread, though nothing spot on. This recipe is distinct in it's lack of oil, while the other recipes for Bishop's Bread included some kind of butter or oil. 

Ready for round 2 in the oven

You don't even wish these were chocolate chips. This is a cookie you AND your mother will love. 

Toasted!

There was something about rolling it in powdered sugar, but it was sweet enough as is and I wanted to serve it to people like yesterday.

Over vanilla ice cream, as Dolly and God intended

These would be great with tea or coffee for breakfast, but as a desert item with ice cream they were excellent. They had an almost creamy interior, despite the toasting (this may not hold up past day 1), with a crisp and sugary crust. This is one I would definitely make again, possibly mixing up the nuts. Since it uses such everyday household ingredients it's also a great emergency recipe to keep on hand. I imagine this would be phenomenal with dried cherries or apricots and maybe pistachios. 

Suchari (Czech or Viennese cookies aka Bishop's Bread)
By Phyllis Orland via the Forest Park Centenary Cookbook & Historical Society of Forest Park

4 eggs (weigh the eggs and then weigh out an equivalent amount of flour, sugar and raisins).
1 Teaspoon baking soda
1 Teaspoon vanilla extract
Nuts, approximately 1/3 cup chopped

Preheat oven to 350 degrees. Grease a 9 inch pan (circle or square are both fine) and set aside. Beat the eggs and set aside. Combine the flour, sugar and soda. Add the eggs and vanilla and stir til combined. Add the nuts and raisins and stir to combine. 

Spoon the mixture into your pan and bake for approximately 20 minutes, checking at 15 minutes. Allow to cool for a few minutes before turning it out onto a cutting board. Cut the cake into approximately 1 inch wide by 3 inch long pieces. Grease a cookie sheet and lay the cookies, cut side down. Bake for approximately 8 minutes, only until lightly browned. 

The recipe suggests you roll them in powdered sugar but they are good as is.