Sicilian Almond Biscuits

    1 hour 15 min

    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.

    10 people made this

    Serves: 18 

    • 425g almonds
    • 200g caster sugar, divided
    • 250g plain flour
    • 220g dark brown soft sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 50g unsalted butter
    • 3 eggs
    • 2 tablespoons milk

    Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

    1. Pre-heat oven to 190 C / Gas 5.
    2. 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.
    3. 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.
    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 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.
    6. 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.

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    Reviews in English (6)


    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  -  11 Dec 2003  (Review from Allrecipes US | Canada)


    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 could not form the dough into any sort of a form to bake. I had to add 1 more egg and 2 more tablesoons of butter to the recipe. It then was a little bit wet, but just a touch of flour to handle the dough worked fine. I am a bit of a biscotti nut in that I love to bake all different kinds. This BY FAR is the best biscotti recipe I have ever made. Very Authentic in flavor. Thank you so much Rosina for sharing this recipe with us! I will have to always have a batch of these on hand for when unexpected guests arrive!  -  27 Feb 2010  (Review from Allrecipes US | Canada)


    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 tried to put them back into the oven for the next 15 minute drying time and they are not that easy to hold their shape. Also way too sweet. Sorry.  -  06 Dec 2011  (Review from Allrecipes US | Canada)