Quaresimali are traditional Italian Lenten biscuits that offer a delightful contrast of textures. These treats feature a dense, chewy center studded with whole almonds, encased in a crisp, golden crust. The flavor profile is warm and comforting, driven by the nutty depth of toasted unblanched almonds, sweet brown sugar, and aromatic cinnamon. Unlike standard biscotti, these are typically baked once or twice for a softer bite, making them perfect for dipping in coffee, tea, or a glass of sweet wine. They are an ideal afternoon snack or a sophisticated dessert accompaniment. The use of natural almonds gives them a rustic, authentic character that feels both homemade and elegant. These biscuits keep well for weeks, making them a wonderful gift for friends and family during the holiday season or as a thoughtful hostess present. Enjoy the slow, meditative process of shaping and baking these timeless classics.
Quaresimali (Lenten Almond Biscuits)
Description
Quaresimali are traditional Italian Lenten biscuits that offer a delightful contrast of textures. These treats feature a dense, chewy center studded with whole almonds, encased in a crisp, golden crust. The flavor profile is warm and comforting, driven by the nutty depth of toasted unblanched almonds, sweet brown sugar, and aromatic cinnamon. Unlike standard biscotti, these are typically baked once or twice for a softer bite, making them perfect for dipping in coffee, tea, or a glass of sweet wine. They are an ideal afternoon snack or a sophisticated dessert accompaniment. The use of natural almonds gives them a rustic, authentic character that feels both homemade and elegant. These biscuits keep well for weeks, making them a wonderful gift for friends and family during the holiday season or as a thoughtful hostess present. Enjoy the slow, meditative process of shaping and baking these timeless classics.Ingredients
Directions
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Preheat oven to 375°F. Spread the almonds in a single layer on a jelly-roll pan and toast in the oven for 10 minutes. Remove and let cool completely.
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In a blender or food processor, grind one-fourth of the cooled almonds with 1/4 cup of the granulated sugar until fine. Transfer this mixture to a large bowl.
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Add the remaining 3/4 cup granulated sugar, the brown sugar, cinnamon, baking powder, flour, and softened butter to the bowl. Stir until the mixture is combined.
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Add the remaining cooled almonds, chopped coarsely, and the beaten eggs. Knead the dough in the bowl until it comes together.
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Halve the dough. With floured hands, form each half into a 15-by-4-inch rectangle.
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Transfer the rectangles to buttered and floured baking sheets. Brush them well with the egg wash (made by beating 1 large egg with 2 tablespoons milk).
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Bake in the upper third of the oven for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean.
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Cut the rectangles crosswise into 3/4-inch-thick slices.
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Turn off the oven and let the slices stand inside for 15 minutes to dry out slightly.
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Transfer the slices to racks to cool completely before storing.
Note
Store in airtight containers at room temperature for up to two weeks.
For a traditional "biscotti" texture, you can slice the baked loaves and bake them again for 10-15 minutes until dry and crisp, but Quaresimali are often enjoyed slightly softer.
Ensure almonds are cooled before adding to the dough to prevent the butter from melting prematurely.
