Mary Berry Recipes

Home / Baking / Classic Almond Biscuits

Oh, what a joy it is to share a recipe that brings such simple pleasure to so many! These classic almond biscuits are a true testament to the beauty of uncomplicated baking. There's something utterly charming about a biscuit that's crisp yet tender, with that unmistakable warmth of roasted almonds, don't you agree? It's a recipe that has graced many a British tea table for generations, and for very good reason indeed.

I've always found that the simplest ingredients, when treated with a little love and precision, yield the most spectacular results. These almond biscuits are wonderfully straightforward, making them an absolute dream for both novice bakers and seasoned hands alike. The gentle aroma that fills your kitchen as they bake is, quite frankly, intoxicating – a promise of the deliciousness to come.

Whether you're preparing for an afternoon tea with friends, looking for a sweet treat to accompany your morning coffee, or simply craving something comforting and homemade, these biscuits will certainly hit the mark. They are a real family favourite in my home, and I do hope they become one in yours too. Let's get baking!

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Why You'll Love This Recipe

Wonderfully simple to make, perfect for bakers of all skill levels.
Delivers a delicate, crisp texture with a rich, inviting almond flavour.
An incredibly versatile biscuit, ideal for any occasion from tea time to gifting.

Ingredients

175g (6 oz) unsalted butter, softened
100g (3½ oz) caster sugar
1 large free-range egg yolk
½ teaspoon vanilla extract
200g (7 oz) plain flour
50g (1¾ oz) ground almonds
Pinch of salt
Flaked almonds, for decoration (optional)

Equipment Needed

Large mixing bowl • Electric mixer (optional, but helpful for creaming butter and sugar) • Sieve • Wooden spoon or spatula • Cling film • Sharp knife • Two baking trays • Baking parchment • Wire rack

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line two baking trays with baking parchment.
In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This is crucial for a tender biscuit!
Beat in the egg yolk and vanilla extract until well combined. Don't worry if it looks a little curdled at this stage; it will come together.
Sift the plain flour and salt into the bowl, then add the ground almonds. Mix gently with a wooden spoon or your hand until the mixture forms a soft dough. Be careful not to overmix, as this can make the biscuits tough.
Divide the dough into two equal portions. On a lightly floured surface, roll each portion into a long sausage shape, about 4cm (1½ inches) in diameter.
Wrap each dough sausage in cling film and chill in the refrigerator for at least 30 minutes, or until firm. This makes them much easier to slice.
Once firm, unwrap the dough and cut each sausage into 12 even slices, about ½ cm (¼ inch) thick.
Place the biscuit slices onto the prepared baking trays, leaving a little space between each as they will spread slightly. If desired, gently press a few flaked almonds onto the top of each biscuit for an extra flourish.
Bake in the preheated oven for 12-15 minutes, or until golden brown around the edges and pale in the centre. They will firm up as they cool.
Leave the biscuits on the baking trays for a few minutes before carefully transferring them to a wire rack to cool completely. Enjoy with a lovely cup of tea!

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Perfect Substitutions

Ground almonds: If you don't have ground almonds, you can finely chop blanched whole almonds in a food processor, but be careful not to turn them into butter! For a nut-free alternative, increase the plain flour by 50g and add a teaspoon of almond extract for flavour.
Caster sugar: Granulated sugar can be used, but caster sugar gives a finer texture.
Vanilla extract: Almond extract can be used for an even more intense almond flavour, or a combination of both.
Unsalted butter: Salted butter can be used, simply omit the pinch of salt from the recipe.

Serving Suggestions

These delightful almond biscuits are truly at their best served simply with a freshly brewed cup of Earl Grey tea or a robust English breakfast tea. They also make a wonderful accompaniment to coffee, or even a light fruit compote for a more indulgent treat. For a touch of elegance, a small dollop of crème fraîche or plain Greek yoghurt can be lovely alongside. If you enjoyed this, you might also love our Light Farmhouse Fruit Cake and Simply Delicious Rhubarb Crumble Cake.

How to Store \u0026 Reheat

Once completely cooled, store these almond biscuits in an airtight container at room temperature for up to 5-7 days. They retain their crispness beautifully. There's no need to reheat them; they are utterly perfect at room temperature. For longer storage, you can freeze the unbaked dough logs, wrapped tightly in cling film and then foil, for up to 3 months. Simply slice and bake from frozen, adding a minute or two to the baking time.

Mary's Secrets to Success

For sheer perfection, always ensure your butter is genuinely soft, but not melted, for creaming. This incorporates air beautifully, giving your biscuits that wonderfully light and tender crumb. And remember, chilling the dough is not an optional step; it truly makes all the difference in achieving perfectly shaped, crisp biscuits. Don't rush it, my dear!

Frequently Asked Questions

Can I use whole almonds instead of ground almonds?

You certainly can, dear! Just ensure you process them very finely in a food processor, almost to a flour consistency. Be careful not to over-process, or you'll end up with almond butter!

My biscuits spread too much. What went wrong?

Ah, a common query! This usually happens if your butter was too soft or if the dough wasn't chilled sufficiently. Chilling the dough firm before slicing helps them hold their shape beautifully. Also, ensure your oven isn't too cool.

Can I add other flavours to these biscuits?

Absolutely! A little lemon zest, a touch of orange blossom water, or even a few finely chopped dried cranberries could be lovely. Just be mindful not to add too much liquid.

How do I achieve a perfectly crisp biscuit?

The key to crispness lies in proper creaming of the butter and sugar, not overmixing the flour, and baking them until they are golden at the edges. Ensure they cool completely on a wire rack to prevent steam from making them soft.

Are these biscuits suitable for gifting?

Oh, they make a truly wonderful gift! Stack them neatly in a pretty tin or tie them with a ribbon. They travel well and are always gratefully received. A homemade gift shows such thoughtfulness.