Almond Butter Biscuits

    • < />
    • < />

    Almond Butter Biscuits

    Almond Butter Biscuits

    (7)
    1hour40min


    9 people made this

    You'll be amazed that biscuits which are so simple to make can be so good. The secret is to brown the butter before using, which gives a lovely rich flavour.

    Ingredients
    Serves: 30 

    • 15 blanched almonds, halved
    • 125g butter
    • 1/3 cup white sugar
    • 1/2 teaspoon baking powder
    • 1 cup sifted plain flour
    • 1 teaspoon vanilla essence

    Directions
    Preparation:10min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour40min 

    1. Melt butter in a frying pan and let brown to a dark colour. Do not burn. Remove from heat and pour into mixing bowl. Discard any residue and let cool to room temperature.
    2. Cream cooled butter with sugar and stir in vanilla. Resift flour with baking powder and mix into the butter mixture until well blended. Knead dough lightly, cover and refrigerate for one hour.
    3. Preheat oven to 150 degrees C. Grease baking trays. Roll dough into a log 3cm in diameter. Cut 1cm thick slices. Shape slices into balls and place on baking trays. Press half an almond into top of each ball.
    4. Bake 25 to 30 minutes in the preheated oven until the edges are golden. Remove from baking trays to cool on wire racks.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (7)

    by
    27

    I want to try this recipe but i am confused. in the ingredients it says to use baking powder but in the directions it says baking soda. Which is it?  -  18 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    26

    These are so good! Browning the butter adds an absolutely wonderful flavor. I only made a very small batch to try out the technique - never made cookies this way before. But you can be sure I'll be making them again...  -  07 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    19

    These cookies are delicious! So light and buttery! I didn't make any changes other than using whole almonds instead of almond halves.  -  17 Feb 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate