Quaresimoli (Italian Almond Biscotti) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe handed down to me from my mom. Couldn't find it when I looked on here. This is CHOCK FULL of ALMONDS and DELICIOUS. My family's favorite. Though the dough is loose, it will come together if you follow the recipe. Ingredients:
1 lb almonds |
1 cup sugar |
2 cups flour |
1 cup brown sugar |
1 teaspoon cinnamon |
1 teaspoon baking powder |
3 tablespoons butter or 3 tablespoons margarine |
2 large eggs |
1 egg (for egg wash) |
2 tablespoons milk (for egg wash) |
Directions:
1. Toast almonds in a jelly roll pan in a pre-heated oven (375*) for 10 minutes. (Don't overcook!) Let them cool.
2. In a blender or food processor, grind 1/4 of the almonds with 1/4 cup of sugar and transfer the mixture to a large bowl.
3. Stir in the flour, remaining 3/4 cups of sugar, cinnamon and the baking powder. Add the butter and stir mixture until it is combined.
4. Stir in the remaining almonds, chopped coarse and the eggs. Knead until it is combined.
5. Halve the dough and with floured hands form each half into a 15' x 4 rectangle. Transfer rectangles with spatulas to buttered and floured baking sheet. Brush them with the egg wash (combination of egg and water).
6. Bake in upper third of 375* oven for 20-25 minutes.
7. Cut into 3/4 slices and let the slices stand in turned off oven for 15 minutes.
8. Transfer slices to cooling racks. Let cool and store in airtight containers.
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