Best Almond Biscuits Recipes

CHEWY ALMOND MACAROON BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
• In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
• Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
• Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
• To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

ALMOND BISCUITS

Steps:

• Heat oven to 160C/140C fan/gas 3. Line 2 baking trays with baking parchment. Place the egg whites in a clean bowl and whisk until they form soft peaks. Add the sugar and continue to whisk for a few mins more until the whites are glossy. Sift the flour onto the whites, spoon over the almonds, then fold everything together quickly, keeping the mixture light and airy.
• Spoon tbsps of the almond mix, well spaced apart, onto the prepared trays. Bake for 20 mins until golden. Remove from the oven and cool on a wire rack. Serve with the gooseberry fool. These biscuits are best freshly baked but will keep in a sealed container for up to a week.

SAVORY ALMOND-BUTTERMILK BISCUITS

Steps:

• In a skillet, melt 1 tablespoon butter; saute onion and garlic until tender. Cool completely. Combine the flour, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Add the buttermilk, almonds, parsley, sage, rosemary, thyme and onion mixture; stir just until mixed. , Turn onto a floured surface; knead lightly for 1 minute. On a floured surface, roll dough to a 1/2-in. thickness. Cut with a 2-in. round biscuit cutter. Place on an ungreased baking sheet. Bake at 450° for 10 to 15 minutes or until golden brown. Melt remaining butter and brush over warm biscuits.

QUARESIMALI (LENTEN ALMOND BISCUITS)

Steps:

• Pre-heat oven to 375 degrees F (190 degrees C).
• Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated sugar and set aside.
• Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined.
• Stir in coarsely ground almonds and the 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. Divide dough in half.
• Form each half into a rectangle 15 X 4 inches. Transfer rectangles to baking sheets which have been buttered and floured. Brush rectangles well with 1 egg combined with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them in the upper third of the oven (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean.
• Cut rectangles crosswise into slices 3/4 inch thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly.
• Store airtight.

QUARESIMALI (LENTEN ALMOND BISCUITS)

Steps:

• Pre-heat oven to 375 degrees F (190 degrees C).
• Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated sugar and set aside.
• Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined.
• Stir in coarsely ground almonds and the 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. Divide dough in half.
• Form each half into a rectangle 15 X 4 inches. Transfer rectangles to baking sheets which have been buttered and floured. Brush rectangles well with 1 egg combined with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them in the upper third of the oven (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 3/4 inch thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.

CHEDDAR BAY ALMOND FLOUR BISCUITS RECIPE - (4.1/5)

Steps:

• Preheat oven to 350° F Line a cookie sheet with parchment paper In a large bowl, stir together the almond flour, shredded cheddar, salt and baking soda. Cut in the butter using a fork or pastry blender until crumbly. Add the eggs and mix to form a dough. Using your hands, divide the dough into 8 balls. Place each ball on the parchment-lined cookie sheet and flatten slightly. Bake at 350°F for 15 - 20 minutes, until lightly browned and a toothpick tests clean. (I used insulated cookie sheets, so mine took about 20 minutes to bake. Watch biscuits closely if using a non-insulated sheet.) While biscuits are baking, melt the 2 tablespoons butter in a small saucepan over low heat. Remove from heat and stir in the garlic (or garlic powder), Old Bay seasoning and dried parsley. Once biscuits are done baking, evenly brush the tops of the biscuits with the garlic butter mixture. Enjoy!

ITALIAN ALMOND BISCUITS

Steps:

• Combine the flour, eggs, margarine, sugar, vanilla, lemon zest and chopped almonds to form a smooth dough. Stir in the whole almonds.
• Divide dough into 3 equal parts and roll each portion out into a cylindrical log shape. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Place refrigerated rolls of dough onto a greased baking sheet and bake for 15 to 20 minutes. Let cool then slice into 1/2 inch thick slices. Put cookies onto greased baking sheet and bake for another 15 to 20 minutes or until golden brown. The cookies are very crisp when done.

WHOLEMEAL-ALMOND BISCUITS

Steps:

• Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon, and pulse to combine. Add butter, and pulse until mixture resembles coarse meal. With machine running, pour in enough water until dough juststarts to come together on the sides of the bowl. Shape dough into a ball, and wrap in plastic. Refrigerate until cold and slightly firm, no longer than 30 minutes.
• Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to an 11-inch round just more than 1/4 inch thick. Cut out 3-inch circles. Carefully gather scraps of dough, reroll, and cut out remaining biscuits. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until edges are golden brown, about 30 minutes. Let cool on baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

ALMOND WINE BISCUITS

Steps:

• Preheat oven to 400. Grease cookies sheets. Place the 1/3 cup almonds in bowl; set aside.
• Sift together flour and salt; set aside. Cream together shortening, sugar, and yolks. Add anise, rind, and 1/2 cup almonds; mix.
• Mix in sherry alternately with flour mixture.
• Drop by tablespoonfuls into 1/3 cup almonds; toss to coat with nuts. Place 1" apart onto greased cookie sheets. Press with spoon into rounds, 1/2" thick.
• Bake for 12 to 15 minutes.

ALMOND BUTTER DOG BISCUITS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper, or spray with cooking spray.
• Mix almond butter and egg until combined. In another bowl, stir together flour and baking powder. Stir half the flour mixture and half the milk into almond butter mixture. Repeat. Mixture will be stiff.
• Roll out on work surface sprinkled with flour. Using bone-shaped cookie cutters, cut out biscuits and place on cookie sheet.
• Bake 20 minutes.

FIG-AND-ALMOND STREUSEL BISCUITS

Steps:

• Preheat oven to 450 degrees and position a rack in the top third of the oven. Divide the biscuit dough into 2 balls and refrigerate.
• For the streusel, mix the flour, almonds and sugar in a bowl. Use a pastry cutter to work the almond paste into the dry ingredients.
• Place the butter and figs in a pan over low heat. Cook until the butter is melted and the figs soften, 2 to 3 minutes. Pour into the dry ingredients, add the cinnamon and the salt and mix well with a fork.
• Lightly flour a work surface. Roll each ball of dough out into a circle about 1/3-inch thick. Sprinkle the streusel mixture over one circle of the dough. Place the second circle of dough on top and lightly press the circles together.
• With a rolling pin, gently roll the dough to 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out the biscuits and put them on ungreased baking sheets. Bake until golden, about 12 to 15 minutes. Transfer to a wire rack to cool.

BEST KETO ALMOND FLOUR BISCUITS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• In small mixing bowl use a wire whip to mix the egg, sour cream and salt.
• Using a rubber spatula incorporate the almond flour, then the baking powder.
• Drop with cookie scoop on to prepared baking sheet into 6 mounds. Do not flatten. Bake at 350 for 18-20 minutes.

APRICOT AND ALMOND BISCUITS - GLUTEN FREE

Steps:

• Beat eggs, jam and vanilla essense together with a wooden spoon.
• Blend in margarine and dried apricots.
• Sift flours together into apricot mixture.
• Beat until well combined.
• Finally, add flaked almonds.
• Place spoonsfuls of mixture onto lightly greased baking trays.
• Bake in moderate oven (180c) for 12 to 15 minutes.
• Cool slightly on tray, then transfer to wire rack to cool completely.
• Store in an airtight container.

ALMOND HEART-SHAPED BISCUITS

Steps:

• For the biscuits: heat the oven to 190C,375F, gas 5. Line a baking tray with non-stick baking paper.
• Cream the butter and sugar together in a mixing bowl until light and fluffy.
• Beat in the egg and almond extract, a little at a time, until well combined. Stir in the flour and mix to a dough.
• Roll the dough out on a lightly floured surface to 1 cm / 1/2\" thick. Using heart shaped cookie cutters, cut shapes out of the dough and carefully place onto the baking tray.
• Bake the biscuits for 8-12 minutes, until pale golden. Leave on the baking tray for 5 minutes to firm up, then place on a wire rack to cool.
• For the icing: sift the icing sugar into a large bowl and stir in water as directed on the
• packet to create a smooth mixture. Stir in the food colouring.
• Carefully spread the icing on the biscuits and place a sugar flower on each biscuit before the icing sets.

ALMOND BRETON BISCUITS

Steps:

• Beat butter, sugar, salt and powdered sugar till fluffy. Add egg yolks till combined and gradually add the flour and almonds till well combined. Divide the dough in half and shape into a, 8 inch long log. Wrap in plastic and chill about one hour. Remove from the fridge, brush with the egg white and roll in the colored sugar or non-pariels. Re-wrap and chill about two hours. To bake, remove from the wrap and slice into 1/4 inch slices.
• * At this point I will make a small indentation on the center of the cookie top and add about 1/2 teaspoon of raspberry bakery filling.
• Place two inches apart on parchment lined cookie sheets and bake for 12 minutes. Cool on wire racks.
• Prep time does not include chill time.

WHOLEMEAL ALMOND BISCUITS

Steps:

• Pulse almonds in food processor until coarsely ground. Add flours, sugar, salt and cinnamon and pulse to combine. Add butter and pulse until mixture resembles coarse meal. With machine running, pour in enough water until dough just starts to come together on the sides of the boul. Shape dough into a ball and wrap in plastic. Refrigerate until cold and slightly firm, no longer than 30 minutes. Preheat oven to 350*F. Roll out dough on a lightly floured work surface to an 11-inch round just more than 1/4 inch thick. Cut out 3-inch circles. Carefully gather scraps of dough, reroll, and cut out remaining biscuits. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until edges are golden brown, about 30 minutes. Let cool on baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

QUARESIMALI (LENTEN ALMOND BISCUITS)

Steps:

• Pre-heat oven to 375 degrees F (190 degrees C).
• Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated sugar and set aside.
• Grind coarsely the remaining 3/4 almonds and set aside. In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined.
• Stir in coarsely ground almonds and the 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. Divide dough in half.
• Form each half into a rectangle 15 X 4 inches. Transfer rectangles to baking sheets which have been buttered and floured. Brush rectangles well with 1 egg combined with 2 tablespoons of milk. Sprinkle with reserved almond/sugar mixture. Bake them in the upper third of the oven (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean. Cut rectangles crosswise into slices 3/4 inch thick. Let stand 15 minutes in the turned-off oven. Transfer to racks and let cool thoroughly. Store airtight.

SWISS ALMOND CHOCOLATE BISCUITS

Steps:

• Melt the coconut oil, then carefully and thoroughly mix the ingredients - other than the chocolate - into a sticky dough.
• On a baking tray lined with paper, form 12 biscuits.
• Heat oven to 180ºC (or gas mark five), and bake for 10 minutes or longer until golden-brown.
• When biscuits have cooled, melt the chocolate in a bowl placed in a pan of boiling water, and drip over biscuits. Allow to cool.

MALTESE ALMOND BISCUITS

Steps:

• Pre-heat the oven to 180oC
• Mix together the ground almonds and castor sugar
• Fold almonds/sugar into egg whites until sugar becomes dissolved and you are left with a sticky mix
• Scoop out little balls of the mix and place onto edible rice paper (or grease-proof paper if you cant get) and add an almond/glacier cherry onto each
• Bake for 15 minutes and leave to cool