Italian Almond Biscuits Recipe

Ingredients
<br>- 2 ¼ cups all-purpose flour
<br>- 3  eggs
<br>- ½ cup margarine
<br>- ½ teaspoon vanilla extract
<br>- 2 tablespoons lemon zest
<br>- 1 cup finely chopped almonds
<br>- 5 ounces almonds
<br>- 3 ½ cups confectioners' sugar
<br><p></p>Directions
<br>step 1: Combine the flour, eggs, margarine, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.
<br>step 2: Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape.  Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
<br>step 3: Preheat oven to 350 degrees F (175 degrees C). Place refrigerated rolls of dough onto a greased baking sheet and bake for 15 to 20 minutes. Let cool then slice into  1/2 inch thick slices. Put cookies onto greased baking sheet and bake for another 15 to 20 minutes or until golden brown. The cookies are very crisp when done.
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Ingredients
- 2 ¼ cups all-purpose flour
- 3 eggs
- ½ cup margarine
- ½ teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 cup finely chopped almonds
- 5 ounces almonds
- 3 ½ cups confectioners' sugar

Directions
step 1: Combine the flour, eggs, margarine, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.
step 2: Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
step 3: Preheat oven to 350 degrees F (175 degrees C). Place refrigerated rolls of dough onto a greased baking sheet and bake for 15 to 20 minutes. Let cool then slice into 1/2 inch thick slices. Put cookies onto greased baking sheet and bake for another 15 to 20 minutes or until golden brown. The cookies are very crisp when done.

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