For the dough, take:
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup semolina
1 tablespoon active dry yeast
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sliced almonds with skins
1 1/2 cups granulated sugar
3/4 cup brown sugar
4 tablespoons melted butter
5 eggs
1 teaspoon vanilla extract
1 tablespoon orange zest
For brushing, use:
1 egg
1 tablespoon water
For the dough, take:
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup semolina
1 tablespoon active dry yeast
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups sliced almonds with skins
1 1/2 cups granulated sugar
3/4 cup brown sugar
4 tablespoons melted butter
5 eggs
1 teaspoon vanilla extract
1 tablespoon orange zest
For brushing, use:
1 egg
1 tablespoon water
Preheat the oven to high heat (220°C)
Grease large baking sheets with butter and dust with flour
Mix together the flours, semolina, yeast, baking soda, salt, and cinnamon
Add the almonds and mix well
In a separate bowl, combine the remaining dough ingredients
Slowly add the flour mixture to the almond mixture, stirring with a wooden spoon until a paste forms
Place the dough in a pastry bag (without the tip) and cut off three thick strips (about 6 cm wide) for each baking sheet
The dough should spread slightly, so leave about 5 cm between them
Brush with the egg mixture lightly beaten with water
Bake for 25 minutes or until inserting a toothpick yields a clean result
Remove from the oven and, on a smooth surface, cut into diagonal strips (about 0.5 cm wide)
Arrange on baking sheets and bake for an additional 15 minutes to lightly brown
Flip once to ensure even drying
Let cool completely before storing in an airtight container
Yield: About 200 biscuits
Note: These biscuits can be served with a glass of Port, Madeira, or Marsala wine
Soak the biscuit in the wine.
