About this recipe:These crunchy and delicious biscuits are inspired by the quaresimali (lenten biscuits), which were traditionally made during Lent. However, this version contains both eggs and butter. They can of course be enjoyed anytime of the year. Serve with afternoon tea, dessert or for general snacking.
200g caster sugar, divided
250g plain flour
220g dark brown soft sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
50g unsalted butter
2 tablespoons milk
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Toast almonds in a baking tray for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 50g of the caster sugar and set aside.
Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining sugar, dark brown soft sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined.
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.
Form each half into a rectangle 38x10cm. 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 C / Gas 5 for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 1.75cm thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store in an airtight container.