Quaresmali Twice Baked Cookie Or Biscotti Recipe

Name: Quaresmali Twice Baked Cookie Or Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unblanched whole almonds, toasted and cooled; 1/4 cup liquid honey; 1/2 cup granulated sugar; 3/4 cup brown sugar; 2 cups all-purpose flour; 1/4 teaspoon ground cloves; 1/2 teaspoon cinnamon; 2 teaspoons baking powder; 4 tablespoons butter, soft or 4 tablespoons soft solid type margarine; 2 large eggs; 1 egg, plus; 1 tablespoon water, for an egg wash to brush on top

Servings: persons

3 cups unblanched whole almonds, toasted and cooled
1/4 cup liquid honey
1/2 cup granulated sugar
3/4 cup brown sugar
2 cups all-purpose flour
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
2 teaspoons baking powder
4 tablespoons butter, soft or 4 tablespoons soft solid type margarine
2 large eggs
1 egg, plus
1 tablespoon water, for an egg wash to brush on top

1
Toast whole almonds for about 6- 8 minutes.
2
Remove and cool.
3
Put aside 2 cups of the almonds.
4
To the remainder one cup of almonds chop very fine.
5
Add the honey to the chopped almonds and mix well.
6
Add the brown and white sugar and stir in well.
7
In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
8
Add in the honey/nut/sugar mixture and beat well.
9
Add in the dry ingredients and the 2 cups of almonds that were set aside.
10
Combine all well and make a stiff dough.
11
Divide the dough into two pieces.
12
On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
13
Keep 4 inches between logs.
14
Preheat oven to 350 degrees F.
15
Brush both logs with the egg wash.
16
Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
17
Remove each log to a wire rack.
18
Cool 10 minutes.
19
Slice into slices with serrated knife.
20
Place back onto parchment lined sheet.
21
Bake for 8 minutes.
22
Remove and turn slices over.
23
Bake another and final 8 minutes, until toasty and golden.
24
Remove to wire rack and cool completely.
25
Store airtight tin container.
26
Will keep month or so at room temperature.

1355

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups unblanched whole almonds, toasted and cooled, 1/4 cup liquid honey, 1/2 cup granulated sugar, 3/4 cup brown sugar, and more.

Yes, Quaresmali Twice Baked Cookie Or Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quaresmali Twice Baked Cookie Or Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions