Quaresimali (Lenten Almond Biscuits)

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.