These almond biscuits are crisp around the edges, gently tender in the middle, and full of buttery, nutty flavour. Inspired by the simple baking style associated with Mary Berry, they are easy enough for beginners and lovely with a cup of tea. A scattering of flaked almonds adds a delicate crunch to each biscuit. Allow about 45 minutes from start to finish, including cooling time.
What Are Almond Biscuits Like?
Almond biscuits are small, buttery bakes made with ground almonds for a soft, slightly crumbly texture. This version has golden edges and a tender centre, with flaked almonds on top for extra crunch. They are not sandwiched or iced, so they are straightforward to make and easy to serve.
Ingredients
For the Biscuit Dough
- 100g unsalted butter, softened
- 100g caster sugar
- 1 medium egg
- ½ teaspoon almond extract
- 100g plain flour
- 100g ground almonds
For the Topping
- 20g flaked almonds
Kitchen Equipment
- Two baking trays and baking parchment
- Large mixing bowl
- Wooden spoon or electric hand mixer
- Tablespoon and wire cooling rack
Preparation and Cooking Time
- Prep time: 15 minutes
- Baking time: 12 to 15 minutes
- Cooling time: About 15 minutes
- Total time: About 45 minutes
- Makes: 16 biscuits
How to Make Mary Berry-Inspired Almond Biscuits
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment and position the shelves near the middle of the oven.
- Cream the butter and sugar: Put the softened butter and caster sugar in a large bowl. Beat with a wooden spoon or electric mixer until pale and fluffy, about 2 to 3 minutes.
- Add the egg: Beat in the egg and almond extract until combined. The mixture may look a little uneven at this stage, but it will come together when the dry ingredients are added.
- Make the dough: Add the plain flour and ground almonds. Fold them in gently until no dry patches remain. The mixture should be soft and slightly sticky.
- Shape and top: Spoon 16 roughly equal mounds onto the prepared trays, leaving about 5cm between them for spreading. Lightly flatten each mound with the back of a spoon, then press a few flaked almonds onto each biscuit.
- Bake the biscuits: Bake for 12 to 15 minutes, until the edges are lightly golden and the tops look set. If your oven has hot spots, swap the trays between shelves halfway through baking.
- Cool and serve: Leave the biscuits on the trays for 5 minutes to firm up, then transfer them carefully to a wire rack. Let them cool for about 10 minutes before serving. There is no further assembly needed.
Tips for the Best Almond Biscuits
Why did my biscuits spread too much?
Butter that is melted or very warm can make the dough spread more than expected. It should be soft enough to press with a finger but still hold its shape. If the dough feels particularly loose, chill it for 15 to 20 minutes before shaping.
How can I tell when the biscuits are baked?
Look for lightly golden edges and tops that no longer look wet. The centres will still feel a little soft when the trays come out of the oven, but they will firm up as they cool. For a crisper biscuit, bake for another minute or two, watching the almonds closely.
Why are my biscuits dry?
Too much flour or a few extra minutes in the oven can make these biscuits dry. Weigh the ingredients where possible, mix only until combined, and begin checking the biscuits at 12 minutes.
Can I make the almond flavour stronger?
Almond extract varies in strength, so taste and preference matter. Start with ½ teaspoon as directed. If your extract is mild and you prefer a stronger flavour, you can use up to ¾ teaspoon.
Serving Suggestions
- Serve with a pot of tea or a cup of coffee.
- Arrange alongside fresh berries for a simple afternoon treat.
- Pair with a small scoop of vanilla ice cream.
- Add to a homemade biscuit tin for gifting.
Storage
Room Temperature
Once completely cool, store the biscuits in an airtight container at room temperature for up to 5 days. Separate layers with baking parchment to protect the almond topping.
Refrigerator
Refrigeration is not necessary, but the biscuits can be kept in an airtight container in the fridge for up to 1 week. Bring them to room temperature before serving for the best flavour and texture.
Freezing
Freeze the completely cooled biscuits in an airtight freezer-safe container for up to 3 months, with parchment between layers. Thaw at room temperature in a single layer before serving.
Nutrition
Approximate values per biscuit, based on a batch of 16:
- Calories: 140 kcal
- Carbohydrates: 13g
- Protein: 3g
- Fat: 9g
- Saturated fat: 3.5g
- Sodium: 10mg
Nutrition values are estimates and will vary with ingredient brands and portion size.
FAQs
Can I use almond flour instead of ground almonds?
Yes. Finely ground almond flour can be used in the same weight, although the biscuits may have a slightly finer texture. Do not use defatted almond flour, which absorbs liquid differently.
Can I make almond biscuits without almond extract?
Yes. The ground and flaked almonds will still provide a gentle nutty flavour. You can leave the extract out or replace it with ½ teaspoon of vanilla extract.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 24 hours. If it is too firm to scoop, leave it at room temperature for a few minutes before shaping and baking.
Why are my almond biscuits soft after baking?
The biscuits are delicate when hot and firm up as they cool. If they remain softer than you like once completely cool, bake the next batch for an extra minute or two.
Are these almond biscuits gluten-free?
No. This version contains plain wheat flour. A gluten-free flour blend may work, but the texture and spread can change, so use a blend intended for baking.
Can I freeze almond biscuit dough?
Yes. Freeze shaped, untopped mounds on a lined tray until firm, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator, add the flaked almonds and bake as directed.
Recipe Card
Mary Berry-Inspired Almond Biscuits
Course: Dessert, SnackCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesEasy, buttery almond biscuits with golden edges, tender centres and a flaked almond topping.
Ingredients
100g unsalted butter, softened
100g caster sugar
1 medium egg
½ teaspoon almond extract
100g plain flour
100g ground almonds
20g flaked almonds
Directions
- Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment.
- Beat the softened butter and caster sugar for 2 to 3 minutes, until pale and fluffy.
- Beat in the egg and almond extract until combined.
- Fold in the plain flour and ground almonds until no dry patches remain.
- Spoon 16 equal mounds onto the trays, spacing them about 5cm apart. Flatten lightly and press flaked almonds onto each one.
- Bake for 12 to 15 minutes, until the edges are lightly golden and the tops look set.
- Cool on the trays for 5 minutes, then transfer to a wire rack and cool for about 10 minutes before serving.
Notes
- Total time includes approximately 15 minutes of cooling.
- Chill the dough for 15 to 20 minutes if it is too soft to shape.
- Store cooled biscuits in an airtight container for up to 5 days or freeze for up to 3 months.
