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Easy almond biscuits recipe

Easy almond biscuits recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Almond biscuits and cookies

An easy treat anyone can make, these almond biscuits are a must for all those who love almonds.

Gloucestershire, England, UK

287 people made this

IngredientsMakes: 2 dozen biscuits

  • 175g (6 oz) self raising flour
  • 75g (3 oz) caster sugar
  • 50g (2 oz) ground almonds
  • 1 pinch salt
  • 150g (5 oz) margarine
  • 1 to 3 drops almond extract
  • 24 blanched almonds (optional)

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Heat oven to 180 C / Gas 4. Grease two baking trays.
  2. Mix all of the dry ingredients together except for the blanched almonds. Rub in margarine. Add extract and mould together with your hands.
  3. Roll out thinly and cut into your desired shape placing a blanched almond on the top of each biscuit, if desired.
  4. Bake for about 15 minutes, or till lightly golden.


I don't always have blanched almonds in my cupboards, they're perfectly fine without them as you can see by my photo.

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Reviews & ratingsAverage global rating:(12)

Reviews in English (12)

These worked a treat for me. I didn't have any almond oil, but added a little vanilla essence instead. I also added half a glace cherry on top of each. I made the biscuit around 2.5 inches in diameter and cooked for 12 minutes (with them around 4mm thick) and the result was perfect. Really tasty biscuits.-22 Aug 2013

Lovely biscuits, but Im not sure 'Easy' is the way to describe them. I admit that biscuits is not one of my baking strengths, so I am sure many people will get on fine with this recipie. As a biscuit bungler I was attracted to making these. I made one batch, baked in two halves, and then 2 hours later made another batch. First lot baked were obviously too thin and over cooked within 10 minutes, second batch I put the dough in the fridge and returned an hour later..once the dough warmed up, made some larger thicker ones...yummy, great texture: perfect. The last batch I made (I thought exactly the same as the previous lot) spread in the oven, were too crumbly to take off the tray to cool and definitely didnt taste quite as nice. Overall, lovely tasting biscuits: yes...easy: not for me.-05 Jul 2013

Delicious biscuits but I made less 15 or so so they were thicker and they needed longer than 15 minutes to cook more like 20 or 25 minutes.-25 Nov 2013

More collections

A quick recipe for Italian soft almond biscuits from Rachel Roddy

These simple sweet almond biscuits – based on the Sicilian treat pasticcini – require only four ingredients and take just 15 minutes to bake. Coat-wearing is optional .

Rachel Roddy: ‘You could use a proportion of ground pistachios – or replace almonds with pistachios entirely, for that matter. They will keep in an airtight container for up to a week.’ Photograph: Rachel Roddy/The Guardian

Rachel Roddy: ‘You could use a proportion of ground pistachios – or replace almonds with pistachios entirely, for that matter. They will keep in an airtight container for up to a week.’ Photograph: Rachel Roddy/The Guardian

Last modified on Tue 9 Jul 2019 09.36 BST

A friend of mine makes something called “coat-on sauce”. You may well know the recipe – it is Marcella Hazan’s. A big tin of plum tomatoes, a peeled onion cut in two, a thick slice of butter and salt put in a pan with the lid ajar, then left to blip and burp for 45 minutes, in which time everything welds felicitously into a rusty red, richly flavoured tomato sauce. While it does, you boil some pasta.

It is a divisive recipe: not everyone is a fan, I know. Those of us who are fans love it for its deep flavour and the fact that most of the work is done in a little less than 2 minutes – possibly the moment you have walked in the door, still with your coat on – hence “coat-on” sauce. By the time the sauce has come together, you have not only cooked the pasta, but taken your coat off, and done other things besides.

I make a coat-on cake, for which everything is measured in a yoghurt or ricotta pot, and several coat-on soups, and a coat-on baked vegetables. Not that I am generally wearing a coat when I make them, but the sense is the same: things that you have made so many times that the process is almost automatic, and economical with time, energy and equipment. Dishes that, once pulled together, simmer or bake away slowly while you get on with other things. Fast, then slow. There is also fast, then fast: coat-on bowl of cereal, coat-on Heinz tomato soup and – my absolute favourite – coat-on cold sausage eaten in front of the fridge.

I have coat-on biscuits too. Although I don’t think I have ever worn a coat when making them. Like Marcella’s sauce, they require four things: ground almonds, icing sugar, lemon zest and eggs. They are based on Sicilian pasticcini – the almond sweet or biscuit you find in every pasticceria in Sicily. Depending on where you go, pasticcini vary in form – some round, some pinched, other the shape of a crescent moon – and texture some soft like a lozenge of marzipan, others crisper. Depending on who you ask, you might be told to use sugar syrup, glycerine, honey or eggs (just the whites or the whole things) – opinions are strongly held.

At the pasticceria almost under our house in Gela (southern Sicily) – a time capsule of glass-fronted cabinets, sugar, almonds and religious icons run by a man whose lack of teeth should put you off. They use sugar syrup and pinch the pasticcini into an S-shape, some of which are covered with flaked almonds or pine nuts. Whatever the recipe, the principle is the same, ground almonds and sugar brought together into a marzipan-like mixture, which is shaped and baked.

I buy ground almonds in 350g bags to have at the ready, and icing sugar in Rome comes in 100g packets, meaning they can go straight into a bowl with no need to measure! Then I remember I don’t have any eggs. Do I grab my shoeless son, shove him under my arm and run to the shops, or just pour everything in a bag and and try again tomorrow? Try again tomorrow.

When you have all four ingredients, you don’t need to be too fussy about absolute measurements. The Italians say “qb” – quanto basta how much is enough – which isn’t a question, but the assumption you know when the mixture looks, feels and tastes right, which is always down to practice and experience, even with baking.

I err on the side of not too sweet, and I grate in lots of lemon zest, a task that should be prescribed as an everyday antidepressant. Alternatively, you could use a few drops of orange flower water. The mixture is like sticky marzipan, so you need to dust your hands well with icing sugar, which also gives a nice finish to the pasticcini. For even less mess, roll the balls over the bowl rather than on the work surface.

Baking – how long is enough? Well, it depends. Do you want them golden, firm, but chewy (14 minutes in my oven), or still pale and soft and fudgy like marzipan (11 in my oven) or somewhere in between – you decide.

Dinner Is Served!

Serve these low carb air fryer biscuits up with warm with butter as the perfect side dish to tonights family dinner. They’ll also make for a great roll replacement at holiday dinners this year. You can change up the add-ins to amp up the flavor and meal prep them for the week.

If I was going to meal prep these for a week of dinners I would fill them with pepper jack cheese, bacon and scallions. What would you do?

Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Air Fryer Biscuits”

4-Ingredient Almond-Flax Biscuits Author: Camilla Prep Time: 5 mins Cook Time: 14 mins Total Time: 19 mins Yield: 6 biscuits 1 x


Easy and delicious almond flour/meal and flaxseed biscuits that are grain-free, oil-free and vegan! It only takes 4 ingredients and fewer than 30 minutes to prepare them.


  • 2/3 cup almond flour or almond meal
  • 1/3 cup potato starch (not potato flour)
  • 1/4 cup flaxseed meal
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon fine sea salt
  • 1/3 cup water


  1. In a medium bowl whisk together the almond flour, potato starch, flaxseed meal, baking powder and salt. Add the water and stir until completley blended. Loosely cover and refrigerate for 15 minutes. Preheat to 375F. Line a baking sheet with parchment paper.
  2. Sccop the chiiled dough into 6 even portions roll each portion into a ball and place, 2 inches apart, onto the prepared baking sheet. With moistened fingertips, press each ball down to about 1/2-inch thick rounds.
  3. Bake in the preheated oven for 11 to 14 minutes until risen and golden brown. Cool for at least 10 minutes before eating. Serve warm or at room temperature.


Storage: Store the cooled biscuits in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1week, or the freezer for up to 6 months.

Potato Starch: Although I have not tested it, an equal amount of tapioca starch or arrowroot (or cornstarch, if you do not need these to be grain-free) will likely work as alternatives for the potato starch.

How To Make Biscuits

  1. The dry ingredients all get mixed together first in a large bowl.
  2. Add the wet ingredients to the flour mixture and you want to mix until it is just barely combined. The key to light and fluffy biscuits it not mixing them too much. If you handle the dough too much the biscuits become tough.
  3. To make these easy drop biscuit recipe, I use an ice cream scoop to drop balls of dough onto a baking tray. This also ensures that the dough is not handled very much.
  4. Bake the biscuits until they are golden and light and fluffy. As soon as they come out of the oven brush with melted butter.

You can put dinner in the crock pot in the morning, like this Ham & Bean Soup. Then when you come home, you can whip these up in 15 minutes. and dinner is done! A perfect comforting meal any night of the week.

I love this easy biscuit recipe made with buttermilk for a little bit of tang in the background, but if you don’t have any, don’t worry. They work with any kind of milk and are just as flaky and tasty. So the next time you are looking for a quick side dish, remember these homemade biscuits!

Almond Flour Shortcakes

Baking powder biscuits are often used for summery fruit shortcakes. Add almond flour to a typical biscuit recipe, and you'll enjoy shortcakes with melt-in-your-mouth texture and mildly nutty/sweet flavor. Due to almond flour's added fat, the shortcakes will stay soft and tender longer than biscuits, too. To finish, gently split shortcakes into top and bottom pieces, pile sweetened fresh fruit on the bottom piece, add the top and crown with whipped cream — nothing could be finer!


  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (96g) almond flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons (25g) sugar
  • 6 tablespoons (85g) cold butter
  • 1 teaspoon vanilla extract, or 1/2 to 3/4 teaspoon almond extract, to taste optional
  • 1 cup (227g) heavy or whipping cream
  • extra almond flour, for dusting the top optional


Preheat your oven to 425°F.

If you don't have a scale, measure the all-purpose flour by gently spooning it into a cup, then sweeping off any excess do the same with the almond flour. Mix together the flours, salt, baking powder, and sugar.

Using a mixer, pastry blender, or your fingers, work the butter in until the mixture is unevenly crumbly some larger, cranberry-sized chunks of butter can remain.

Combine the vanilla or almond extract with the cream. Add the liquid to the bowl all at once, mixing quickly and gently for about 20 seconds until you have a soft dough. If the dough doesn't come together, dribble in a bit more cream or milk until it's cohesive.

Perfect your technique

Almond Flour Shortcakes

Pat the dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8″ x 6″ rectangle (for square shortcakes), or an 8″ to 9″ circle (for round shortcakes). Either way, the dough should be about 3/4″ thick.

For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.

Use a sharp biscuit cutter, a bench knife, or sharp knife to cut 2" shortcakes. Use the trimmed edges (and any scraps from cutting round shortcakes) to make an additional shortcake or shortcakes.

Place the shortcakes on a baking sheet there's no need to grease the pan but for easiest cleanup, line it with parchment.

Brush the tops of the shortcakes with cream or milk, and dip them in almond flour. While optional, this step gives the shortcakes a rustic appearance and additional "toasty" flavor.

Bake the shortcakes for 18 to 20 minutes, until they're golden brown. Remove them from the oven, and let them cool slightly (or completely). When ready to serve, fill with fruit, and top with whipped cream.

Tips from our Bakers

Want to make these gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly gluten-free baked goods often need a bit more time in the oven.

Keto Biscuits

Keto Biscuits are grain free, gluten free, keto friendly and low carb. Good tasting Keto bread is hard to find but these cheddar biscuits with a garlic butter glaze are delicious! They taste just like the biscuits at Red Lobster.


My hubby is a faithful follower of the Keto diet and I’ve done it as well in the past. For our church potluck this weekend he was determined to make Keto friendly cheesy biscuits since everyone else was bringing cornbread to go with their chili.

My husband had a big plate of these covered in foil on his table so that he could hand them out to his friends also doing Keto at the potluck. These biscuits were so good that non-Keto people were coming up to my husband and saying, “I’ve heard you have the good biscuits!”

If you know the Keto diet well you know it’s hard to make a Keto bread that isn’t soggy or flavorless. These biscuits have a crisp outside with a tender cheesy inside.

I love these Cheddar Bay Biscuits (non-Keto) that I already have on this blog with their garlic butter glaze. These are a twist on those!


Almond flour is sold by the regular flour and is also sold at Costco.


Don’t be scared if you aren’t on the Keto diet. The Keto diet is a very low-carb diet which makes this recipe perfect with a net carb of 2 grams. See nutritional information at the bottom of the recipe.


But they taste great, right? We’ve found that the shape of the biscuits can be affected by the type of cheese you use. We like to use freshly grated cheddar cheese or cheese “off the block” sold at the store for the thicker cheese pieces. Tillamook is the brand we use. We’ve noticed that the biscuits stay in a biscuit shape and don’t flatten when you use this type of cheese. You can always add a little more almond flour to make them not as wet as well.

Easy Flaky Keto Biscuits

If you are looking for delicious keto bread to serve with your low carb dinners, or a flaky biscuits to pour a creamy sausage gravy on top, then you have found the right recipe! These keto biscuits are tender and flaky. They are made with layers of butter and dough that help it to rise up creating a flaky, crumbly center. Keto biscuits have a buttery flavor are made with the right combination of low carb flours, cream and sour cream to cut out any of the grainy texture.

These low carb biscuits are amazing hot out of the oven with sausage gravy poured on top. They make the best keto biscuits and gravy. Since they are so tender when they are warm, all the creamy gravy can devour every nook and cranny of the fluffy biscuit. If desire a biscuit that you hold with your hand and use to scoop up sauces and dunk into chili or soup, let these biscuits cool overnight. As they sit they will firm up and be easier to handle like a dinner roll.

Buttery Keto Biscuits

To the flaky, fluffy biscuits, the secret is to use butter that is as cold as you can get it. I like to freeze mine for 30 minutes before using it. Ideally, you want to keep the butter in cold small chunks when making your biscuit dough. You don’t want the butter to get soft or melt or else your low carb biscuits may not be so big and flaky.

My favorite method for incorportating the butter into the dry ingredients it to use a cheese grater to shred the butter. This creates the perfect size for biscuits and it’s easier than cubing the butter and cutting it into the dough. If you don’t have a cheese grater, you could cut the butter into small cubes and cut it into the dough using a fork or a pastry cutter however, the more you manipulate the butter, the faster it will soften. This is why a cheese grater works best.

Psyllium Husk Powder

The psyllium husk in this recipe serves two purposes. First it is used to retain moisture and helps the biscuits from becoming too crumbling as they cool. Second it also creates bulk in dough when using it for keto baking. My favorite psyllium husk is by NOW Supplements. Make sure you are using the whole psyllium husk and not the powder in this recipe.

Eggless Keto Biscuits

If you are sensitive or allergic to eggs, this low carb biscuit recipe is for you! Many keto recipes rely on eggs to help dough or batter rise during baking. This often results in the baked good having an eggy taste since so many eggs have to be used in order to get similar results as breads containing gluten.

This biscuit recipe uses baking powder, baking soda, and the acid from sour cream to help it rise. Sour cream is acidic and will activate the baking powder and baking soda while they are baking to release carbon dioxide bubbles which help fluff up the bread.

Keto Recipes to Serve with Low Carb Biscuits

Biscuits are delicious on their own with some butter spread on top however, you can enjoy them along side your favorite dish.
THere are some of my favorites:

Why We Love This

Cantucci have such a long shelf life, so they’re great for baking a big batch to share as gifts or take as travel snacks. They pair so well with coffee, we love any excuse to have these biscuits for breakfast in the morning!

While they’re baked twice and look quite fancy, they’re actually very simple to mix together and make, with only 10 minutes prep. That’s a win, win for us!

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