The Almond Biscuits Recipe uses wholesome ingredients such as whole-ground almonds, white whole wheat flour, spelt flour, and avocado oil. Date sugar, sweetened naturally with dates, provides a more subtle caramel-like sweetness to the cookies. They are rich in healthy fats, fiber, and protein for those seeking healthful indulge. These delicious biscuits offer a crunchy texture that is rich and satisfying when enjoyed with a cup of tea or as a quick snack!
This recipe is a wonderful, sweet almond biscuit used in the traditional British definition of a biscuit. You will react differently depending on where you are reading this recipe. If you are used to the American vernacular, you should read this recipe as an Almond cookie. If, on the other hand, you are from Europe or Asia, then this is exactly what you’re used to, a biscuit.
Difference between a biscuit and a cookie:
Let me explain. To most Americans, a biscuit is the equivalent of an English scone. It is a quick fluffy bread leavened with baking powder or buttermilk. They are usually served as a carbohydrate complement to a savory protein dish accompanied by some gravy.
In other parts of the world, a biscuit is a thinner, crispier version of an American cookie. The cookie is from the Dutch koekje, a small bit of cake batter used to test an oven’s temperature. It’s generally made from wheat; nowadays you can make cookies from virtually any flour. Because of its history, cookies tend to be chunky and have several ingredients including chocolate chips and dried fruit. This makes for a longer baking period. A biscuit, on the other hand, tends to be thin, crisp, and not so ingredient-heavy as the cookie. That means that it cooks faster.
Origin:
Some observers have indicated that cookies tend to have more flavor than biscuits. But let me assure you that this is certainly not true. While cookies have whole ingredients making for a heavier flavor profile, a traditional biscuit tends to have a more delicate flavor because we use ground or liquified spices. The modern biscuits also have a much longer history, tracing back to the 7th century AD in Persia. Persian cookies were light biscuits that were sweetened with fruit and honey. Would it surprise you to read that one of the earliest biscuits was the gingerbread?
I certainly hope you enjoyed this brief history of cookies and biscuits. But as we, in the Northern Hemisphere, transition from a glorious summer to a golden fall, baking treats (for Halloween or Thanksgiving, etc.) will become a staple in many households.
British-inspired Almond Biscuits recipe:
The recipe for these Almond Biscuits is British-inspired, taken from almond rock cakes, and modified to my kids’ liking. As we all know, children are fond of cookies or biscuits and other sweet baked goods. I made it a point to bake twice a week for my kids so that they enjoyed homemade goodies that were fresh and not as sweet as the mass-produced ones. The British rock cake became incredibly popular in war-rationed Britain during World War II because it required fewer ingredients, such as eggs, sugar, and butter.
The crusty exterior and slightly softer interior were met with more cravings and have since then, become one of my kids’ favorites. Even as adults now, they seem to be very fond of these biscuits. I bake these for them every time they visit us.
Frequently Asked Questions:
- What is the difference between almond flour and almond meal?
Almond flour: Almond flour is made from blanched or peeled almonds that are blitzed fine. This results in a lighter-colored and softer-textured baked good.
Almond meal: Almond meal is made from whole raw unsalted almonds that are blitzed coarsely. Using it in baked goods makes them crunchier. I ground whole raw almonds and used them in the Almond Biscuits Recipe. A coarse texture adds character to the biscuits.
2. How do you make self-rising flour?
You only need three ingredients: all-purpose flour, salt, and baking powder. Add 1 1/2 teaspoons of baking powder with 1/4 teaspoon of salt to 1 cup of all-purpose flour. Mix the three ingredients in a bowl and use in the recipe.
3. Can I add almond butter instead of ground almonds?
Yes, you can use almond butter, but please reduce the amount of wet ingredients like milk or eggs since almond butter will add moisture to the cookies.
4. Why is my cookie dough too dry?
If your cookie dough is too dry, add a tablespoon of milk at a time to form a firm and pliable dough but not too sticky.
5. How can I make these Almond Cookies vegan?
To make them vegan, omit the egg and milk and use ground flaxseed with water in a ratio of 1:3. To make one flax egg, use a tablespoon of ground flax seed with 3 tablespoons of water.
6. Why are my cookies not crisp on the outside?
The cookie dough might be too soft, or the baking temperature might be low. If the dough is too soft, add some ground almonds or increase the baking time by a few minutes, keeping an eye on them towards the end of the process.
If you’ve tried this recipe or have questions, I would love to hear from you. Please feel free to share (below) your thoughts, comments, or any questions that you might have. And if you like my recipes, you could subscribe to my mailing list for the latest recipes that will be delivered to your inbox. From my pen to your table, Bon Appetit!
Ingredients:
- Flour: white whole wheat flour, and spelt four – use regular red whole wheat flour or all-purpose flour mixed with baking powder and salt
- Fat: avocado oil – use unsalted butter as a substitute
- Sweetener: date sugar – substitute with caster or granulated sugar
- Almonds: whole ground almonds and whole almonds for garnish – use store-bought almond meal or flour instead
- Egg and milk
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make Almond Biscuits using my recipe:
Add the flour and avocado oil to a stand mixer. Use the paddle attachment to mix for a minute or until the flour resembles bread crumbs. Add the date sugar and the ground almonds to the flour mixture and mix well.
2. Add the lightly beaten egg with the essence and milk to the flour mixture. Mix until combined or until the mixture forms a firm but not sticky dough. Cover with cling film and chill for 15 minutes.
3. Divide the dough into 20 small balls. Place each ball on a greased baking tray and press lightly to flatten to 1/2″ thick in the center or to your desired thickness. Press down an almond on each biscuit, and brush with egg wash or milk and bake them.
4. Cool the biscuits on the tray for 5 minutes and then gently lift each biscuit using a butter knife.
1. For even shaped Almond Biscuits, use a cookie scoop and level the dough on top for this recipe.
2. Please allow at least half an inch between biscuits so they do not stick.
3. My kids like the biscuits on the crunchier side, so after I turn off the oven, I leave the trays in there for 3 extra minutes.
4. Do not overbrush the biscuits with milk or egg wash. Instead, lightly brush the biscuits without leaving a residue on the baking trays that will become hard to clean later.
5. If the balls are too sticky, add more ground almonds to make a firm dough.
Serving suggestions:
Enjoy these Almond Biscuits at teatime with hot black tea or coffee. My kids enjoyed them with Hot Chocolate or just milk.
Storage:
You could store these biscuits in an airtight container for a week or refrigerate them for three weeks. You can freeze them in freezer-safe boxes for two months.
Other nut biscuits or cookies that you might like:
Almond Biscuits Recipe
Equipment
- stand mixer, oven
Ingredients
- 6 tbsp avocado oil
- 3 oz date sugar
- 3 oz white whole wheat flour
- 3 oz spelt flour
- 1 tsp baking powder
- ¼ tsp salt
- 4 oz whole ground almonds (or almond flour)
- 1 egg
- ¼ teaspoon almond essence
- 2 tbsp milk
- 1 tbsp egg wash for brushing
Instructions
- Prepare the ingredients. Grind the whole almonds to a slightly coarse texture. Preheat the oven to 400 degrees F.
- Add the flour and avocado oil to a stand mixer. Use the paddle attachment to mix for a minute or until the flour resembles bread crumbs. Add the date sugar and the ground almonds to the flour mixture.
- Add the lightly beaten egg with the almond essence and milk to the flour mixture. Mix until combined or until the mixture forms a dough. Cover with cling film and chill for 15 minutes.
- Divide the dough into 20 small balls. Place each ball on a greased baking tray and press lightly to flatten to 1/2" thick in the center or to your desired thickness. I used a 1 1/2 " diameter cookie scoop. Press down an almond on each biscuit and brush with egg wash or milk. Bake for 13-14 minutes.
- Cool the biscuits on the tray for 5 minutes and then gently lift each biscuit using a butter knife. Serve with hot tea or coffee.
Notes
- Allow the biscuits to cool on the tray before lifting them.
- Feel free to use almond flour instead of grinding whole almonds. The texture will however vary. You could sift the homemade ground almonds to avoid chunks of almonds in the Almond Biscuits recipe.
Nutrition
These are perfect for gift-giving!
these are so cute!!
Thanks!
Great recipe! Love how it was inspired by the British rock cakes!
Thanks a lot!