Italian Almond Biscuits

Rating: 2.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

Crisp almond cookies, ideal for dipping into a glass of dessert wine.

By Steph
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Directions

  • Combine the flour, eggs, margarine, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
105 calories; 4.7 g total fat; 12 mg cholesterol; 27 mg sodium. 14.2 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

WHITEPETUNIA
Rating: 5 stars
02/06/2008
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 minutes it was still very soft and sticky. after putting the cylinders in the oven the dough spread out all over the place. after 20 minutes i took them out tried to cut them(raw in the middle)and put them back in. after a few minutes they were burning. Not good! Read More
Helpful
(75)

Most helpful critical review

FatFinch
Rating: 1 stars
09/29/2011
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 enough however the instructions could be much more detailed. Read More
Helpful
(3)
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
WHITEPETUNIA
Rating: 5 stars
02/06/2008
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 minutes it was still very soft and sticky. after putting the cylinders in the oven the dough spread out all over the place. after 20 minutes i took them out tried to cut them(raw in the middle)and put them back in. after a few minutes they were burning. Not good! Read More
Helpful
(75)
WHITEPETUNIA
Rating: 5 stars
02/06/2008
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 minutes it was still very soft and sticky. after putting the cylinders in the oven the dough spread out all over the place. after 20 minutes i took them out tried to cut them(raw in the middle)and put them back in. after a few minutes they were burning. Not good! Read More
Helpful
(75)
FatFinch
Rating: 1 stars
09/29/2011
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 enough however the instructions could be much more detailed. Read More
Helpful
(3)
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richie
Rating: 3 stars
05/24/2012
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 Read More
Helpful
(1)
Katie Aggas
Rating: 1 stars
09/21/2019
Definitely did not hold shape in the oven. I ended up with a sheet of dough that I had to continue baking for long after the recipe called for to get it to not be sticky in the middle. Ended up with strips of dough that look terrible. Tastes ok. Read More
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