Quaresimali (Lenten Almond Biscuits)

    (6)
    1 hour 20 mins

    An Italian biscotti - very crunchy.


    5 people made this

    Ingredients
    Serves: 18 

    • 3 cups (450g) almonds
    • 1 cup (225g) caster sugar
    • 2 cups (250g) plain flour
    • 1 cup (220g) packed brown sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 3 tablespoons unsalted butter
    • 3 eggs
    • 2 tablespoons (30ml) milk

    Directions
    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Pre-heat oven to 190 degrees C (375 degrees F).
    2. Toast almonds in jelly roll tin 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 40x10cm. Transfer rectangles to baking trays 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 190 degrees C (375 degrees F) for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 2cm thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.

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    Reviews and ratings
    Global ratings:
    (6)

    Reviews in English (6)

    by
    22

    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  -  11 Dec 2003  (Review from Allrecipes US | Canada)

    by
    5

    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 could 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!  -  27 Feb 2010  (Review from Allrecipes US | Canada)

    by
    3

    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 to 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.  -  06 Dec 2011  (Review from Allrecipes US | Canada)

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