Quaresimali (Lenten Almond Biscuits)

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"An Italian biscotti - very crunchy."
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servings 307 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Pre-heat oven to 375 degrees F (190 degrees C).
  2. Toast almonds in jelly roll pan 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 15 X 4 inches. Transfer rectangles to baking sheets 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 (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 3/4 inch thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.



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

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 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 ...

I absolutely love these cookies!! I used to get them all the time at Bleecker St Pastry in Greenwich Village, but since I moved, and they closed, I've longed for them for quite some time. The ...

I have been making these biscotti since this recipe was first published on page 108 of the November 1987 issue of Gourmet Magazine! They are absolutely fantastic, but be careful you can easily ...

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