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These almond biscuits are a crunchy treat to be had with tea any time of the day. The recipe makes 40 biscuits for which you will require chopped almonds, caster sugar, eggs, butter, flour and some almond essence. It will take 20 minutes to prepare the almond biscuit batter and shouldn’t take longer than 25 minutes to bake. You should also allow for a chilling time of four hours, as the biscuit mixture must be well rested and cold before it is rolled.

Ingredients for almond biscuits

To make 40 almond biscuits, measure out the following ingredients: 200 grams of caster sugar, 125 grams of soft butter (not melted butter), a pinch of salt, a quarter of a teaspoon of almond essence, 360 grams of flour (the flour should be sifted) and 250 grams of almonds (to be chopped up into small pieces). You will also need 3 eggs and they should preferably be used at room temperature.

Method

Place the eggs and sugar into a bowl and mix them together well. Once thoroughly mixed, add the butter, almond essence and salt. Mix again and add the sifted flour, which is also to be mixed into the dough. Finally, add the well chopped almonds and incorporate, without overworking the mixture.

Place cling film over the almond biscuit dough and allow it to rest in the fridge for a total of four hours. Once it is rested, remove the dough from the fridge and lightly dust a work surface with flour. Roll out the biscuit dough into strands that are about two and a half centimetres thick.

Preheat your oven to 180 degrees Celsius and lightly grease a biscuit tray with butter, place the strips onto the tray and bake for a quarter of an hour. When the almond biscuits are golden brown, cut them into six centimetre strips and bake for a further ten minutes until they are crispy.

Allow them to cool and store them in an airtight container. Serve them with tea on their own or with a combination of other biscuits.

Tags: baking