Almond Biscuits Recipe with Chocolate Drizzle
Rated 5.0 stars by 1 users
Category
Nuts
Servings
24
Prep Time
15 minutes
Cook Time
12 minutes
Calories
95
Crispy and tender-centred, these almond biscuits are a deliciuos treat with a drizzle of Whitakers Chocolate for extra decadence.
With a simple prep and a yield of 24 alonnd biscuits, this recipe is ideal for sharing or simply savouring over a cup of tea.
Ready in about an hour, including cooling, they are a tasty addition to any baking repertoire.
Ingredients
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200g plain flour
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100g ground almonds (almond meal)
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100g unsalted butter, softened
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75g caster sugar
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1 large egg yolk (≈ 20g)
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1tsp almond extract (or vanilla extract)
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Pinch of fine sea salt
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50g Whitakers Dark Chocolate
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½ tsp coconut oil
Chocolate Drizzle
Directions
Mix the Dough
In a bowl, beat the softened butter and caster sugar until pale and fluffy (2–3 minutes).
Beat in the egg yolk and almond extract until combined.
Combine Dry Ingredients
In a separate bowl, stir together the flour, ground almonds and salt.
Fold the dry mix into the butter mixture until a soft dough forms.
If it feels too sticky, chill for 10 minutes.
Chill
Wrap the dough in cling film and chill for 30 minutes.
This firms the butter and prevents spreading.
Shape Biscuits
Preheat oven to 170 °C fan (190°C / 375°F).
Line two baking trays with parchment.
Roll dough on a lightly floured surface to 5mm thickness.
Use a 5cm round cutter to stamp out 24 biscuits.
Transfer to trays, spacing them 2 cm apart.
Bake
Bake for 10–12 minutes, until the edges are just turning golden.
The centres will still be pale, this keeps them tender.
Cool
Let the biscuits rest on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Drizzle
Melt the Whitakers chocolate and coconut oil together in a heatproof bowl over gently simmering water.
Using a spoon or piping bag, drizzle thin streams of chocolate over each biscuit.
Allow the chocolate to set at room temperature.
Recipe Notes
More Tasty Recipes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 24 delicious portions of almond biscuits.
Calories per serving: 95 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade almond cookies.
Almond Extract: Intensifies the nutty flavour; adjust to taste or use vanilla if preferred.
Make-Ahead: Bake up to one day ahead; drizzle chocolate just before serving.
Flavour twists: Substitute 25g of ground almonds with ground pistachios, or add ½ tsp orange zest to the dough.
Texture contrast: Press a whole almond or a few flaked almonds into the centre of each biscuit before baking.
Serving Suggestions
With Tea or Coffee: Pair these almond biscuits with a hot cup of Earl Grey, chamomile tea, or espresso for a refined afternoon treat.
Dessert Platter: Arrange on a platter with fresh berries, whipped cream, or small scoops of vanilla ice cream for an elegant dessert spread.
Gift Idea: Stack in a decorative tin or wrap in cellophane with a ribbon for a thoughtful homemade gift.
Cheese Board Accent: Serve alongside soft cheeses like brie or camembert for a sweet-savory contrast at a gathering.
Dusted with Sugar: Lightly dust with icing sugar before serving for a festive, snowy effect, especially for holiday occasions.
How to Store Your Homemade Almond-Flavoured Biscuits
To keep your homemade biscuits fresh and delicious, follow these storage guidelines:
Room Temperature: Place the biscuits in an airtight tin or container to protect them from moisture and air.
They will stay crisp and delicious for up to 5 days at room temperature.
Layering: If stacking biscuits in the container, separate layers with parchment paper to prevent the chocolate drizzle from sticking.
Cool Completely: Ensure biscuits are fully cooled before storing to avoid condensation, which can soften their texture.
Make-Ahead Option: The dough can be frozen for up to 1 month. Wrap it tightly in cling film and a freezer-safe bag.
Defrost in the fridge overnight before rolling and baking.
Freezing Baked Biscuits: If you want to store baked biscuits longer, freeze them in an airtight container or freezer bag for up to 2 months.
Add the chocolate drizzle after thawing to maintain its glossy finish. Thaw at room temperature for 1–2 hours before serving.
