Ingredients
Method
- Pulse flour, ground almonds, cold butter, sugar, and salt 4–6 times to fine crumbs. Add egg yolk, almond extract, and vanilla — pulse 2–3 times until just combined. Add cold water if needed. Bring together gently — flatten into disc. Wrap and chill 30 minutes.
- Preheat oven to 180°C / 160°C fan / Gas 4. Line two baking trays.
- Roll chilled dough on floured surface to 5mm. Cut into 5cm rounds. Place on trays.
- Brush each biscuit lightly with beaten egg. Press 3–4 flaked almonds gently onto each.
- Bake 12–15 minutes until pale golden at edges and almonds lightly toasted. Leave on trays 5 minutes — cool completely on wire rack.
Notes
Almond extract is essential — gives the vivid almond character that defines these biscuits.
Roll to 5mm — ground almonds make the dough more fragile at thinner thickness.
Flaked almonds pressed on top give the professional finish and slight additional texture.
Remove when pale golden — over-baked almond biscuits become bitter and dry.
Freeze unbaked cut biscuits for up to 3 months.
