Quaresimali (Lenten Almond Biscuits) recipe

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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

Nutrition Info

307 calories
carbohydrate: 38.7 g
cholesterol: 36.2 mg
fat: 14.9 g
fiber: 3.2 g
protein: 7.6 g
saturatedFat: 2.4 g
servingSize: -
sodium: 43.7 mg
sugar: 24.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pre-heat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

3 dozen

Recipe Note

An Italian biscotti - very crunchy.

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