Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Betty Crocker Restaurant Recipes Feb 2001 #170 Page 90

Servings: 32

Preparation Time: 15 minutes
Start to Finish Time: 4 hours 5 minutes

Joes Stone Crab Restuarant Miami Fl


  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 6 eggs
  • 3 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla
  • 2 cups sliced almonds


  1. Heat oven to 350 deg. Beat sugar, oil and eggs in large bowl with spoon. Stir in flour, salt and vanilla. Stir in almonds.
  2. Divide dough in half. Spread each half into 9x6-inch rectangle on ungreased cookie sheet (dough will start to spread but will become firm during baking).*
  3. Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from cookie sheet to cutting board.
  4. Cut rectangles crosswise into 3/4-inch slices. Place slices, cut side down, on cookie sheet.
  5. Reduce oven temperature to 200 deg. Bake 2 hours 30 minutes to 3 hours or until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool.

* If using 2 cookie sheets, switch placement of sheets halfway through baking; if baking 1 rectangle at a time on one cookie sheet, refrigerate other half of dough while first rectangle bakes.


For more almond flavor, stir in 1/2 to 1 teaspoon of almond extract with the vanilla. Toasting the almonds will also enhance the flavor. Bake sliced almonds in an ungreased shallow pan at 350 degrees about 10 minutes, stirring occasionally, until golden brown.

Special Touch:

Dip half of each biscotti into melted vanilla or chocolate flavored candy coating (almond bark) and sprinkle with toasted sliced almond for a special look.

Yield: 32 Biscuits

Per Serving (excluding unknown items): 219 Calories; 13g Fat (51.2% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 48mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.

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