Italian Almond Biscuits

    1 hour 10 mins

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

    7 people made this

    Serves: 48 

    • 2 1/4 cups (280g) plain flour
    • 3 eggs
    • 1/2 cup (110g) butter
    • 1/2 teaspoon vanilla extract
    • 2 tablespoons lemon zest
    • 1 cup (160g) finely chopped almonds
    • 150g almonds
    • 3 1/2 cups (430g) icing sugar

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    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 175 degrees C (350 degrees F). Place refrigerated rolls of dough onto a greased baking tin and bake for 15 to 20 minutes. Let cool then slice into 1.5cm thick slices. Put cookies onto greased baking tin and bake for another 15 to 20 minutes or until golden brown. The cookies are very crisp when done.

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    Reviews in English (7)


    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!  -  11 Dec 2004  (Review from Allrecipes US | Canada)


    what happened??? When I baked the biscotti it melted into one big slab? Any advice as to what I did wrong?  -  16 Feb 2013  (Review from Allrecipes UK | Ireland)


    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.  -  28 Sep 2011  (Review from Allrecipes US | Canada)