Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  all-purpose flour
     3/4           cup  sugar
     1/4           cup  slivered almonds -- toasted
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  1                cup  1% low-fat buttermilk
     1/4           cup  vegetable oil
  2                     eggs
                        Vegetable cooking spray

Preparation:

Combine first 6 ingredients in a bowl; make a well in center of mixture. Combine buttermilk, oil, and eggs; add to dry ingredients, stirring just until moistened. Pour batter into an 8-1/2- x 4-1/2- x 3-inch loafpan coated with cooking spray. Bake at 350 deg for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool 20 minutes on a wire rack. Slice the loaf into 16 (1/2-inch-thick) pieces. Cut each slice diagonally in half, and place on a baking sheet. Bake at 275 deg for 1-1/2 hours. Turn oven off, and let the rusks cool in closed oven for at least 12 hours.

Nutritional Information:

72 Calories (kcal); 3g Total Fat; (32% calories from fat); 1g Protein; 11g Carbohydrate; 12mg Cholesterol; 72mg Sodium