This crisp Almond Biscuit is a biscuit tin staple as well as being incredibly buttery! Creaming the butter and sugar makes the texture go short and crumbly, which along with the roasted whole almond adds a nutty, savory snap to this biscuit that is so delicious with a cup of Earl Grey.
Mary Berry Almond Biscuits Recipe Ingredients
- The Dough:
- 100g (4 oz) butter, softened
- 50g (2 oz) caster sugar
- 1 large egg yolk
- 1/2 tsp almond extract (optional, for stronger flavor)
- 175g (6 oz) self-raising flour
- The Topping:
- 24 whole blanched almonds (or flaked almonds)
How To Make Mary Berry Almond Biscuits Recipe
- Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Lightly grease two baking trays or line them with baking parchment.
- Cream the fat: In a large bowl, measure the softened butter and caster sugar. Using a wooden spoon or electric mixer, beat them together until the mixture is pale, light, and fluffy.
- Add the yolk: Beat in the egg yolk and the almond extract (if using). Mix until fully combined and smooth.
- Fold the flour: Sift the self-raising flour into the bowl. Mix lightly with the spoon, then use your hands to bring the mixture together into a soft but firm dough. Knead it very gently just until smooth.
- Shape the balls: Break off small pieces of the dough (about the size of a walnut) and roll them into 24 even balls between your palms.
- Decorate: Place the balls on the prepared baking trays, spacing them apart. Place a whole blanched almond in the center of each ball and press down slightly to flatten the biscuit and secure the nut.
- Bake: Bake in the preheated oven for 10–15 minutes. The biscuits should be a pale golden brown color.
- Cool: Allow the biscuits to firm up on the baking trays for 5 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips!
- The Extract Rule: Don’t skip the almond extract! While the nut on top looks nice, the actual almond flavor comes from the extract. Without it, these are just vanilla biscuits with a nut garnish.
- Self-Raising Lift: Mary uses self-raising flour here, which gives the biscuits a slightly lighter, puffier texture than traditional dense shortbread. If you only have plain flour, add 1/2 teaspoon of baking powder.
- Blanched vs. Skin-on: Use blanched almonds (skins removed) for the classic look, but skin-on almonds add a nice rustic roasted flavor. Press them in firmly so they don’t pop off in the oven!
- Butter Softness: The butter must be soft enough to cream easily but not oily or melted. If it’s too soft, the biscuits will spread into puddles in the oven.
What To Serve With Mary Berry Almond Biscuits Recipe?
This Mary Berry Almond Biscuits Recipe is elegant enough for guests but simple enough for every day! A delicate China cup of Lady Grey or Earl Grey tea is the perfect aromatic match for the almond extract. For a coffee break, dip them into a frothy Latte! If you are making a dessert platter, serve these alongside chocolate truffles for a textural contrast.
How To Store Mary Berry Almond Biscuits Recipe
- Room Temp: Store the completely cooled biscuits in an airtight container. They keep well for up to 5 days and retain their crispness.
- Re-crisp: If they soften, place them on a wire rack in a warm oven (150°C) for 5 minutes to dry out again.
- Freeze: You can freeze the raw dough balls (without the nut) for up to 3 months. Add the nut and bake from frozen, adding a few extra minutes to the cooking time.
Mary Berry Almond Biscuits Recipe Nutrition Facts
- Calories: 85 kcal
- Fat: 5g
- Carbohydrates: 9g
- Protein: 1g
Nutrition information is estimated per biscuit (makes 24).
FAQs
Yes! You can replace 25g of the flour with 25g of ground almonds for a slightly moister, chewier texture inside the biscuit.
The recipe only uses the yolk to keep the dough rich and “short.” You can use the leftover white to glaze the top of the biscuits for a shiny finish before baking, or save it for meringues.
This dough is designed to be rolled into balls, but you can roll it out and use cutters if you chill the dough for 30 minutes first.
Try More Recipes:
Mary Berry Almond Biscuits Recipe
Description
A light, melt-in-the-mouth biscuit flavored with almond extract and topped with a crunchy whole nut. Simple, classic, and ready in under 30 minutes.
Ingredients
Instructions
- Cream butter and sugar until pale.
- Beat in egg yolk and almond extract.
- Fold in flour to form a dough.
- Roll into 24 small balls.
- Press an almond into each ball.
- Bake at 180°C for 10-15 mins.
- Cool on wire rack.
Notes
- Press the nut in firmly to flatten the biscuit.
- Use self-raising flour for a light snap.
- Store in an airtight tin to keep crisp.
