Bake the rusks about 2 inches apart on greased baking sheets for about 25 minutes until the tops are crisp and browning a little. Remove from oven and sample a couple of warm soft rusks!Reduce heat in oven to 200F. Loosely pile the rusks on a baking sheet and keep them in at 200EF all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks.Variations: Oatmeal-raisin - reduce white flour to 1-1/2 cups and add 2 cups rolled oats and 1/2 cup currents or chopped raisins; Almond - Add 1 cup chopped almond and omit the cinnamon; Peanut - Add 1 cup coarsely chopped peanuts; Anise - omit cinnamon and almond extract and add 2 teaspoons anise extract.Recipe from Sundays at Moosewood Restaurant by the Moosewood Collective, Simon & Schuster, 1990, pp. 44-45.