- Dessert
- Italian
- Make-ahead
- Oven
Ingredients
- 2 1/4 cups
all-purpose flour
- 1 cup
granulated sugar
- 1 tsp
baking powder
- 1/4 tsp
fine salt
- 3
eggs
- 1
egg yolk
- 1 tsp
vanilla extract
- 1 tsp
grated orange zest (optional)
- 1 1/2 cups
whole unblanched almonds
- 1
egg, beaten with 1 tsp water, for brushing
Vin Santo or other sweet dessert wine, for serving
- Dairy-free
- Vegetarian
Contains eggs (eggs, egg yolk, egg, beaten with 1 tsp water, for brushing) and wheat (all-purpose flour).
Not checked: whole unblanched almonds, Vin Santo or other sweet dessert wine, for serving.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 325°F. Line a large baking sheet with parchment paper.
325°F
- Step 2
In a large bowl, whisk together the flour, sugar, baking powder and salt.
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp fine salt
- Step 3
In a small bowl, beat the 3 eggs with the egg yolk, vanilla and orange zest. Pour into the flour mixture and stir with a sturdy spoon until a thick, sticky dough forms.
5 min
- 3 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp grated orange zest
- Step 4
Add the almonds and work them in with your hands until evenly distributed. The dough will be stiff and a little tacky; if it sticks badly, dust with a tablespoon more flour.
2 min
- 1 1/2 cups whole unblanched almonds
- Step 5
Divide the dough into 3 pieces. On a lightly floured surface, roll each into a log about 12 inches long and 2 inches wide. Set them on the baking sheet at least 2 inches apart and flatten the tops slightly. Brush with the beaten egg wash.
8 min
- 1 egg, beaten with 1 tsp water, for brushing
- Step 6
Bake until the logs are golden, firm on top and just beginning to crack, 25 to 28 minutes.
27 min, hands-off · 325°F
- Step 7
Slide the parchment with the logs onto a cutting board and let them cool for 10 minutes — long enough to handle, still warm enough to slice cleanly. Lower the oven to 300°F.
10 min, hands-off · 300°F
- Step 8
With a large serrated knife, cut each log on a sharp diagonal into 3/4-inch slices, sawing gently so the almonds don't shatter the biscuits. Lay the slices cut side down on the baking sheet.
8 min
- Step 9
Bake again until dry and lightly toasted, 15 to 18 minutes, turning the slices over halfway through. They crisp fully as they cool.
17 min, hands-off · 300°F
- Step 10
Cool completely on a rack. Serve with small glasses of Vin Santo for dunking. Stored in an airtight tin, they keep for 2 to 3 weeks.
30 min, hands-off
- Vin Santo or other sweet dessert wine, for serving
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026