Quaresimali (Lenten Almond Biscuits)

3 Reviews

“An Italian biscotti - very crunchy.” - by Rosina

Ingredients

3 cups almonds
1 cup white sugar
2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons unsalted butter
3 eggs
2 tablespoons milk

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Metric US

Original recipe yields 3 dozen

Directions

Pre-heat oven to 375 degrees F (190 degrees C).
Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated sugar and set aside.
Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined.
Stir in coarsely ground almonds and the 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. Divide dough in half.
Form each half into a rectangle 15 X 4 inches. Transfer rectangles to baking sheets which have been buttered and floured. Brush rectangles well with 1 egg combined with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them in the upper third of the oven (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 3/4 inch thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.

Nutrition

Amount Per Serving (18 total)

Calories
307 cal
15%

Fat
14.9 g
23%

Carbs
38.7 g
12%

Based on a 2,000 calorie diet

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Reviews (3)

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EJA77

Dec. 12, 2003

"This is the best biscotti, everyone likes tham so much that I quit making any of the other biscotti. Iv'e sent this recipe to my friends and family. Thank you Rosina..." See more"

Pattie

Mar. 1, 2010

"Absolutely great tasting! This was a favorite of my Dad's and eating them with my Mom had us thinking of fun times spent with him. I did have trouble with the dough. It was very crumbly where I coul..." See mored not form the dough into any sort of a form to bake. I had to add 1 more egg and 2 more tablesoons of butter to the recipe. It then was a little bit wet, but just a touch of flour to handle the dough worked fine. I am a bit of a biscotti nut in that I love to bake all different kinds. This BY FAR is the best biscotti recipe I have ever made. Very Authentic in flavor. Thank you so much Rosina for sharing this recipe with us! I will have to always have a batch of these on hand for when unexpected guests arrive!"

pradamary

Dec. 6, 2011

"I just made these biscotti and I'm a little disappointed in the way they came out. When I took them out of the oven after 25 minutes they were very hard to cut and the slices are very jagged. I tried ..." See moreto put them back into the oven for the next 15 minute drying time and they are not that easy to hold their shape. Also way too sweet. Sorry."

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