Little Almond Biscuits

I do love a biscuit and these tick all the boxes for me.  If you made the Blackcurrant Fro-Yo they are a perfect accompaniment to that or any other ice-cream for that matter, great with a raspberries or strawberries, stewed plums or damsons, or just with a cuppa. You can’t go wrong.

How would I describe these biscuits?  Buttery and crisp, crumbly and almond-y.  They are just perfect and keep well in the tin if they get a chance!   As easy to make as they are to eat!!

Ingredients (makes 24)

  • 150g self raising flour
  • 50g ground almonds
  • 80g caster sugar
  • 125g butter
  • few drops almond essence
  • 24 blanched almonds

  • Method
  • Put the flour, ground almonds and sugar in a food processor and pulse to mix
  • Add the butter and almond essence and mix till mixture comes together
  • Roll into 24 little balls and flatten them into discs on a baking sheet
  • Put a blanched almond in the centre
  • Bake in oven ar 175c for 15 mins
  • Allow to cool on the baking sheet for a couple of minutes
  • Transfer to cooling rack


Note:  If you can plan to make these a day ahead so the marzipan flavours can continue to develop

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