Vanilla and Almond Butter Biscuits

    25 minutes

    These biscuits are great for a work morning tea or even dessert. They are smooth, chewy and delicious biscuits.

    30 people made this

    Serves: 48 

    • 250g butter
    • 3/4 cup (125g) icing sugar
    • 1 egg
    • 1 teaspoon vanilla essence
    • 1 teaspoon almond essence
    • 1 1/2 cups (185g) plain flour
    • 2 teaspoons baking powder
    • 1 pinch salt
    • 1/4 cup (50g) icing sugar

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat an oven to 180 degrees C. Grease a baking tray.
    2. Beat together the butter and 3/4 cup icing sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla essence and almond essence. Stir together the flour, baking powder and salt in a bowl. Mix this mixture into the butter mixture until just incorporated. Shape the dough into 2cm balls and arrange on the prepared baking tray spaced about 4-5 cm apart.
    3. Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
    4. Spread the 1/4 cup icing sugar on a plate; roll the cooled biscuits in the icing sugar to coat.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (24)


    Love this recipe. They were very easy to make and eveyone at the party thought they were wonderful.  -  02 Jul 2009  (Review from Allrecipes USA and Canada)


    Being married to a man, who is 100% Italian, brings about challenges, when trying to find a "true" Italian recipe. I have had these cookies at various family functions, and I have to say that this recipe is as close as it gets! My mother-in-law actually thought that I purchased these from a local Italian market! Excellent recipe, and VERY easy to make!  -  03 Apr 2010  (Review from Allrecipes USA and Canada)


    I needed to make something for a church social with an Italian theme. These were easy and quick. The look and taste great. I doubled the recipe and used a small disher to measure them out. Use a small shalow bowl to "roll" the tops in the powered surgar. I am looking forward to trying them with lemon juice instead of the almond extract as a variant.  -  27 Sep 2009  (Review from Allrecipes USA and Canada)