Mary Berry’s Almond Cookies are a sophisticated, melt-in-the-mouth treat that combines a buttery shortbread texture with a subtle nutty fragrance. Ideally the ground almonds should be of high quality to ensure they release a rich, aromatic essence that permeates every bite of the biscuit.
Mary Berry Almond Cookies Recipe Ingredients
- 100g butter, softened
- 100g caster sugar
- 1 large egg, beaten
- 1/2 tsp almond extract
- 175g self-raising flour
- 50g ground almonds
- 25g flaked almonds, for topping
How To Make Mary Berry Almond Cookies Recipe
- Preheat and Prep: Preheat your oven to 180C (160C fan/Gas 4). Line two large baking trays with non-stick baking parchment to prevent the cookies from sticking.
- Cream the Base: In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is light, fluffy, and pale in color.
- Incorporate the Aromatics: Gradually add the beaten egg and the almond extract to the creamed mixture, beating well after each addition to ensure a smooth consistency.
- Combine Dry Ingredients: Fold in the ground almonds and then sift in the self-raising flour. Use a large metal spoon or spatula to bring the mixture together into a soft dough.
- Shape the Cookies: Roll the dough into 20 small balls, roughly the size of a walnut. Place them on the prepared baking trays, ensuring you leave enough space between them for slight spreading.
- Apply the Garnish: Lightly flatten each ball with your fingers or the back of a spoon. Press a few flaked almonds firmly onto the top of each cookie.
- Bake: Place the trays in the center of the oven and bake for 12 to 15 minutes, or until the cookies are a pale golden brown and the flaked almonds are lightly toasted.
- Cool: Allow the cookies to firm up on the trays for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
- Freshness of Almonds: Ground almonds can go rancid if stored for too long. For the best flavor, use a freshly opened bag or grind your own whole blanched almonds in a food processor.
- Almond Extract Caution: Almond extract is very potent. Measure carefully, as using too much can result in an artificial, “cherry-like” aftertaste that overpowers the butter.
- Uniformity: To ensure even baking, use a kitchen scale to weigh the dough balls (approximately 20 to 22g each) so that every cookie finishes at exactly the same time.
- Texture Secret: Do not over-work the dough once the flour is added. Over-mixing develops the gluten, which will make the cookies tough rather than crumbly.
What To Serve With Mary Berry Almond Cookies
Almond cookie pairings are refined additions frequently offered as part of a classic afternoon tea spread. Ideally the coffee should be a mild, light-roasted blend to highlight the delicate toasted notes of the flaked almonds on top.
- A pot of delicate Jasmine or Earl Grey tea
- A light-roast latte or cappuccino
- Mary Berry Lemon Meringue Roulade for a citrus-almond dessert pairing
- A glass of chilled Amaretto or a sweet dessert wine
How To Store Mary Berry Almond Cookies
- Room Temperature: Store the cooled cookies in an airtight container for up to 5 days. They stay crisp best if kept in a metal tin rather than a plastic container.
- Refrigerate: There is no need to refrigerate these cookies, as the cold environment can soften the crisp exterior and dull the almond flavor.
- Freeze: You can freeze the baked cookies for up to 2 months. You can also freeze the raw dough balls; simply bake them straight from the freezer, adding 2 or 3 minutes to the total baking time.
Mary Berry Almond Cookies Nutrition Facts
- Calories: 135 kcal (per cookie)
- Carbohydrates: 14g
- Protein: 2g
- Fat: 8g
- Fiber: 0.5g
- Sugar: 6g
Nutrition information is estimated per cookie based on a yield of 20.
FAQs
If you only have plain flour, add 1 level teaspoon of baking powder to the mixture to ensure the cookies have the correct light and slightly risen texture.
This usually happens if they aren’t pressed firmly enough into the dough before baking. You can also lightly brush the top of the dough balls with a tiny bit of leftover egg white to help them stick.
While marzipan has an almond flavor, it cannot be substituted for the ground almonds in this dough, as the sugar and moisture content will completely change the structure of the cookie.
Mary Berry Almond Cookies Recipe
Description
A delicate and nutty British biscuit made with ground almonds and topped with toasted flaked almonds.
Ingredients
Instructions
- Cream the butter and caster sugar together until light and fluffy.
- Beat in the egg and almond extract until smooth.
- Fold in the ground almonds and sifted flour to form a soft dough.
- Roll the dough into 20 walnut-sized balls and place on lined trays.
- Flatten slightly and press flaked almonds onto the top of each.
- Bake at 180C for 12–15 minutes until pale golden.
- Cool on the tray for 5 minutes before moving to a wire rack.
Notes
- This is the original recipe as featured in “Mary Berry’s Baking Bible.”
- For a festive touch, dip half of each cooled cookie into melted plain chocolate.
- Ensure your baking trays are cold before placing dough for the second batch to prevent premature melting.
