Recipe Talk

I am looking for an Italian cookie recipe that has an almond inside. They are very hard on the outside.
thanks

I think what you are referring to are Engenetta. They are hard cookies -- very crumbly -- with a glaze on top with little candy dots sprinkled on. They were my mother's favorite, and I haven't made them in years, though I did find a version in a bakery on Arthur Avenue in the Bronx. It is an unusual cookie recipe because it contains so much baking powder and you actually have to knead the dough. The cookie is somewhat hard but also crumbly. You could make any shape you want with it. Here is the recipe I got many years ago from one of my mother's ancient cousins:

Engenetta

4 cups flour
1/4 lb. butter
6 tsp of baking powder
orange or anise flavor
1 cup of sugar.

Mix sugar & eggs. Cream in melted butter. Add flour and balance of ingredients. Knead until dough is pliable. Roll into ropes and make ropes into crossed circles. Bake at 325 degrees until lightly browned. Ice with a mixture of confectioner's sugar and wither lemon or orange juice. Sprinkle with colored dots.
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Italian Almond Biscuits
“Crisp almond cookies, ideal for dipping into a glass of dessert wine.”

INGREDIENTS (Nutrition)
2 2/3 cups all-purpose flour
1 cup ground almonds
1 pinch salt
1 cup shortening
1 cup white sugar
2 tablespoons fresh lemon juice
1 tablespoon brandy
1 teaspoon lemon zest

DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan.
Combine flour, almonds, and salt. Set aside.
In a large bowl, cream vegetable shortening and sugar. Beat in lemon juice and brandy. Beat in lemon zest. Gradually blend in dry ingredients. Spread mixture evenly in prepared baking pan. DO NOT press down on the mixture.
Bake for 50 to 60 minutes, until lightly colored on top. Cool in pan on a wire rack before cutting into large or small bars.
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Quaresimali (Lenten Almond Biscuits) SUBMITTED BY: Rosina

"An Italian biscotti - very crunchy."

Original recipe yield 3 dozen

SERVINGS (Help)

INGREDIENTS (Nutrition)
3 cups almonds
1 cup white sugar
2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons unsalted butter
3 eggs
2 tablespoons milk

DIRECTIONS
Pre-heat oven to 375 degrees F (190 degrees C).
Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated sugar and set aside.
Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined.
Stir in coarsely ground almonds and the 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. Divide dough in half.
Form each half into a rectangle 15 X 4 inches. Transfer rectangles to baking sheets which have been buttered and floured. Brush rectangles well with 1 egg combined with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them in the upper third of the oven (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 3/4 inch thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.

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(Topped with Almond Slices)

Italian Almond Cookies II SUBMITTED BY: MYRAMANI

"This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort."

INGREDIENTS (Nutrition)
2 pounds almond paste
1 cup all-purpose flour
8 egg whites
2 cups white sugar
2 cups confectioners' sugar
2 cups sliced almonds

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
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Italian Cookies I

This cookie recipe has been handed down to me from my grandmother. It has been in the family for at least four generations."

INGREDIENTS (Nutrition)

1/2 cup butter, softened
1/2 cup white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla. Combine the flour and baking powder; stir into the creamed mixture until blended. Divide dough into walnut sized portions. Roll each piece into a rope and then shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.

I don't have a recipe for the cookie you are looking for but I have been looking for a similar cookie called Pastamonde. Ever heard of it? I'm going to try the recipe for Enginette. Sounds familiar.