Italian Almond Biscuits 

Italian Almond Biscuits


Preparation:30 min
Ready in:55 min


For pieces

30 tablespoonsRaisins
60 tablespoonsrum
1000 gramswhole, peeled almonds
2500 gramsPastry flour
2000 gramsSugar
10 pinchesground Cinnamon
10 pinchesground Cardamom
15 teaspoonsBaking powder
10 small bottlesAlmond extract
30 centilitersAmaretto
Pastry flour (for work surface)


1 Soak raisins in rum.
2 Gently toast almonds in a hot frying pan. Remove and cool.
3 Preheat oven to 180°C (approximately 350°F).
4 Mix flour with sugar, spices, a pinch of salt, baking powder, almond extract, 3 eggs and Amaretto in a bowl. Knead into a smooth dough. Drain raisins and add to dough, along with almonds. If dough is too sticky, add more flour.
5 Divide dough into 5 equal portions. Form rolls that are 3 cm (approximately 1 in) wide. Sprinkle with flour and let stand briefly. Whisk remaining egg. Place dough rolls on a baking sheet lined with baking paper with about 5 cm (approximately 2 inches) between them. Brush with egg and bake in preheated oven for about 15 minutes. Remove, cool slightly and slice diagonally into 1 cm (approximately .5 in) thick slices. Place appropriately on baking sheet and bake for 10 minutes at 160°C (approximately 320°F).
6 Let biscuits cool and serve.


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