This Lenten cookie is great year round, but our family usually enjoy it around the holidays. It’s full of crunchy almonds and cinnamon flavor!
When they are fresh they are crunchy on the outside with a slight chewy interior.
I prefer them hard and crunchy after a day or two!
MAKES ABOUT 36 BISCOTTI
- 1 lb natural (unbalanced) almonds
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup firmly packed brown sugar
- 1 tsp cinnamon
- 1 tsp. dbl-acting baking powder
- 3 tbsp Butter
- 3 eggs
Egg wash: 1 egg and 2 tbsp Milk
Toast almonds in a jelly-roll pan in a preheated 375F oven for 10 minutes and let them cool.
In a blender or food processor grind ¼ of almonds fine with ¼ cup of granulated sugar and transfer to large bowl.
Stir in flour, remaining ¾ cup sugar, brown sugar, cinnamon and baking powder.
Stir until blended.
Add butter and combine with mixture.
Add remaining almonds, chopped coarsely, and the eggs and knead dough until combined.
Will be VERY sticky! You may use water on hands to help with stickiness.
Form the dough into long rectangles onto a greased and floured pan. (About 3 loaves)
Brush each rectangle with egg wash before baking for 25 minutes.
Cut slices and then put in turned off oven for 15 minutes.
Store in airtight container.
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