Italian Almond Biscuits

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"Crisp almond cookies, ideal for dipping into a glass of dessert wine."
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servings 105 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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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. Combine the flour, eggs, margarine, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.
  2. Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Place refrigerated rolls of dough onto a greased baking sheet and bake for 15 to 20 minutes. Let cool then slice into 1/2 inch thick slices. Put cookies onto greased baking sheet and bake for another 15 to 20 minutes or until golden brown. The cookies are very crisp when done.



Something is not right. the dough is super sticky and does not form the cylinders even with flouring my hands. I had to use wax paper to form the cylinders.after refrigerating for over 30 minute...

The dough set up nicely in said logs, however when cooking, it was very sticky in the middle and did not allow me to cut the logs into smaller pieces. The dough tastes great when cooked long en...

previous reviewer is right, very sticky dough that spreads. I found cutting into long strips and rotating these every few minutes of baking gave evenly cooked biscuits that look like biscotti

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