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Almond Butter Biscuits served
Buttery and crumbly biscuits topped with flaked almonds

Crunchy Almond Butter Biscuits

Author: Flavelo
Recipes Cakes and Desserts
This almond biscuit is the queen of tea time treats: crumbly, buttery, and full of toasted almond notes. The secret lies in quickly rubbing the butter into the flour, making the dough melt in the mouth rather than becoming chewy. Perfect companion for an afternoon coffee, keeping well in a tin for weeks.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 20 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large mixing bowl
  • Baking sheet
  • Baking parchment
  • Sieve
  • Kitchen scales

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Almonds)

Instructions

1 ✓

Preheat oven to 180°C. Line two baking sheets with parchment.

Tip: The hot oven immediately sets the dough, helping retain shape.
2 ✓

Sift flour, icing sugar, baking powder, and salt into a bowl. Mix in the ground almonds.

Tip: Sifting aerates ingredients for a lighter dough and removes lumps.
3 ✓

Add cold butter cubes and quickly rub into the flour mixture with fingertips until it resembles damp sand.

Tip: Work quickly so body heat doesn't melt the butter. Butter pieces remaining create pockets, leading to crumbliness.
4 ✓

Beat in the egg and knead dough quickly until just combined into a ball. Wrap in cling film and chill for 15 minutes.

Tip: Resting firms up the butter and hydrates the flour, making it easier to shape and preventing spreading.
5 ✓

Form walnut-sized balls, flatten with palm or fork, and arrange on the tray. Press flaked almonds into tops.

Tip: Leave space between them as they expand slightly.
6 ✓

Bake for 12-15 minutes until edges just start to brown. Remove and let cool on the tray.

Tip: They may seem soft when removed but will firm up and become crunchy upon cooling.

Recipe FAQ

Why did the biscuits spread?
The butter or dough was likely too warm when it went into the oven. Chill the tray for 10 minutes before baking.
How to keep them crunchy?
Store in an airtight tin after cooling completely. Humidity softens them.

Ingredients

  • 250 g Plain flour
  • 100 g Ground almonds
  • 150 g Butter (cold, cubed)
  • 80 g Icing sugar
  • 1 packet Vanilla sugar
  • 1 pcs Egg (room temperature)
  • 5 g Baking powder
  • 1 pinch Salt
  • 50 g Flaked almonds (for topping)