Squared Almond Cookies (Biscotti di Mandorla Rettangolari)

December 23, 2010 | In: Dessert

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This is another recipe in the series ‘Cooking with La Mamma di Mamma di Pino’. This is an authentic pastry recipe from my mom. I went to visit my mom in Italy this summer and we spent a lot of time in her kitchen making desserts like the old days.


5 Egg Whites
14 oz (400 grams) Sugar
21 oz (600grams) of unpeeled Almonds grind very fine
1 Yolk
1 tablespoon of Flour
1/2 cup of Flour ( for working the dough into shapes)

1/2 liquor glass (~ 1 oz) of Amaretto di Saronno (optional)

Beat the egg whites with the mixer very well until it is firm

Incorporate the sugar to the egg white slowly

Add the almonds and mix with the spoon

Add a tablespoon of flour.

Mix it all together. If the dough is too soft, add a little more flour and mix it with a spoon

Sprinkle the board with flour

Put some of the mix on the board.

Roll the dough thin and long (about 12-15 inches long)

Cut the dough in 2-inch pieces

Place the cookie in a cooking sheet.

Beat the yolk and brush the cookie (biscotti) with it.

Bake at 350F for 10 minutes.

Enjoy! Buon Appetito!

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