Quaresimali (Lenten Almond Biscuits)

Quaresimali (Lenten Almond Biscuits)


5 people made this

About this recipe: An Italian biscotti - very crunchy.


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

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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