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Average User Rating (out of 4)vote imagevote imagevote imagevote image / 4 2 Users Voted

Almond Biscottini... so delicate and delicious! your social media marketing partner
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  • 1 Lb Raw Almonds
  • 1/2 Lb Sugar
  • Zest of 2 lemons
  • 3 Egg whites


  • 3/4 Lb Powder sugar
  • 1/4 Cup  Milk
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  • To prepare the paste, boil the almonds and remove the peel. Once they are cold and somewhat dry, put them in a food processor or a blender and chop them finely.
  • Put the chopped almonds in a bowl, add the lemon zest, the sugar and egg whites. Mix until the egg whites dilute the sugar and the mixture becomes a paste.
  • Take a lump of dough, roll it into a stick about 8" long and 1/2" thick. Press with a fork to flatten it and create ridges with the teeth of the fork. Cut the strip of dough with a knife in rhomboid shapes about 1 1/2" long.
  • Place all the cookies on a baking sheet and bake for 10 mins. at 350F. Let them cool.
  • Make your icing my mixing the milk and sugar. The icing should be a thick liquid.
  • With a brush apply the icing on each cookie to cover the top.
  • Let the icing dry completely for several hours.

Happy Easter! - Buona Pasqua! your social media marketing partner
Additional Tips

These beautiful cookies are traditionally made at Easter but in the good old days were also served at weddings as part of a plate of cookies that the bride would give to all guests of the wedding to take home.

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Review by sud_italiano , Monday, 07 November 2011 vote imagevote imagevote image
this recipe was very very delicious!!! i would have given it 4 pots but i wanted to note that the icing was thin when prepared as is and the cooking time i had shortened alot (although this varies oven to oven im sure)! well worth making though!! your social media marketing partner
Review by islandteal , Tuesday, 07 April 2015 vote imagevote imagevote imagevote image
I want to make them but could you use almond paste instead your social media marketing partner