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| Quaresimali (Lenten Almond Biscuits) |
"An Italian biscotti - very crunchy."
Ingredients :
- three cups almonds
- 1 cup white sugar
- 2 cups all-reason flour
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 3 tablespoons unsalted butter
- three eggs
- 2 tablespoons milk
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Pre-warmth oven to 375 ranges F (a hundred ninety ranges C).
- Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/four of the almonds, blend with 1/4 cup of the granulated sugar and set aside.
- Grind coarsely the last three/four almonds and set aside. In a massive bowl stir collectively flour, ultimate 3/four cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all elements are combined.
- Stir in coarsely floor almonds and the two of the eggs, then knead the dough in the bowl till all substances are combined. Divide dough in half of.
- Form every 1/2 right into a rectangle 15 X four inches. Transfer rectangles to baking sheets which have been buttered and floured. Brush rectangles nicely with 1 egg blended with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them inside the top 0.33 of the oven (375 levels F - a hundred ninety levels C) for 20-25 mins or until golden brown and skewer comes out easy. Cut rectangles crosswise into slices 3/four inch thick. Let stand 15 minutes in the grew to become-off oven. Transfer to racks and allow cool thoroughly. Store hermetic.
Notes :
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