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Italian Almond Biscuits

Italian Almond Biscuits

Steph

Steph

Crisp almond cookies, ideal for dipping into a glass of dessert wine.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  1. Combine the flour, eggs, margarine, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.
  2. Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Place refrigerated rolls of dough onto a greased baking sheet and bake for 15 to 20 minutes. Let cool then slice into 1/2 inch thick slices. Put cookies onto greased baking sheet and bake for another 15 to 20 minutes or until golden brown. The cookies are very crisp when done.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

WHITEPETUNIA
75

WHITEPETUNIA

2/6/2008

Something is not right. the dough is super sticky and does not form the cylinders even with flouring my hands. I had to use wax paper to form the cylinders.after refrigerating for over 30 minutes it was still very soft and sticky. after putting the cylinders in the oven, the dough spread out all over the place. after 20 minutes i took them out , tried to cut them(raw in the middle)and put them back in. after a few minutes they were burning. Not good!

FatFinch
3

FatFinch

9/28/2011

The dough set up nicely in said logs, however when cooking, it was very sticky in the middle and did not allow me to cut the logs into smaller pieces. The dough tastes great when cooked long enough, however the instructions could be much more detailed.

richie
1

richie

5/24/2012

previous reviewer is right, very sticky dough that spreads. I found cutting into long strips and rotating these every few minutes of baking gave evenly cooked biscuits that look like biscotti

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