It’s a family recipe. I can see my grandma making them and my mom teaching me how to perfect it. It is a biscotti by its shape but nothing to do by its taste and texture. Everybody loves those little biscuits. I hope my daughter will make them as we made in the future!!! But in the meantime, let me give.
At home they call them almond crunchies!!! And You What do you call these delicious little biscuits? It’s a family recipe! It was my grandmother who was baking them for us. I still remember those iron boxes in which she used to store them once they were all cooled down. Then my mom took over! During one of her visits, she taught me how to make them Since then I am baking a batch every once in a while. They are so delicious! Everyone loves them. Awaiting to teach the technic to my daughter, I am sharing, this little wonder with you!!!
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Ingredients
3 Eggs
1 cup full Sugar (200.g)
2 tbsp Vanilla sugar or 1 of extract
1 ¼ cup Oil (300.g)
1 large or 2 Small Lemon Zest
7.2 oz Raw Almond (200.g)
1 Pound Flour (500.g)
3 Tsp Baking Powder (12g)
PROCEED
Let’s crush the almond first but by hand not to small but not to big neither as if so, we will have a hard time at the final. Olive seed size will be fine.
A lot of my baking is made by hand, but this recipe really requires an electric mixer.
With the whisk attachment,
Whisk together the 3 eggs with the sugar (if you don’t have vanilla sugar, it’s fine just use the extract)
To the oil, add the lemon zest and pour those two ingredients as slowly as you can to the egg and sugar. Watch carefully every time you see that the oil is combined add a little more. In a bowl put together the flour, crushed almond and baking powder and add it to the preparation.
You will have a very oily dough but don’t worry that is what we want.
Preheat the oven at 320F 160 C
Prepare one large baking sheet with a parchment paper.
Use a little oil on your hand and on your working surface to knead.
Divide the dough by 4 loaves. Take each portion in your hand and start on creating logs about more or less 13-15 inch long. (25-30cm) Put the portion on the working surface and start on shaping, once it is almost a log take it and place it in you baking sheet, slightly tap on top of the log to flatten it down a little. Once all logs done, brush the top with egg wash and drizzle some sugar before shoveling it into the oven for 20 minutes. After that take the baking sheet and place it on a rack. Wait 2 minutes but you still need them hot to cut them. Take a sharp knife or a scraper and slice each loaf. 1 to 1 1/2 inch thick. (3 to 4 cm) Place them back, cut side down on the baking sheet and shovel them for another 50 minutes or until very nicely golden.
Almond crunchies give their real flavor 1-2 day after. It has a long life in an airtight container. About a month or so. awaiting in your feedback.
Happy baking
