Mary Berry Almond Biscuits Recipe

Name: Mary Berry Almond Biscuits Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 175g unsalted butter, softened; 100g caster sugar; 1 large egg yolk; 1 tsp almond extract; 200g plain flour; 75g ground almonds; Pinch of fine salt; 1 large egg white, lightly beaten (for topping); 60g flaked almonds; Icing sugar, for dusting (optional)

These Mary Berry inspired almond biscuits are crisp at the edges, lightly sandy in the middle, and full of sweet, nutty almond flavour. They are the kind of biscuit that feels properly “tea-time”, especially with a generous topping of flaked almonds. The method is straightforward and beginner-friendly, with just a short chill to help the biscuits keep their shape. From start to finish, they are ready in about 40 minutes (including chilling and cooling time).

Ingredients

For the almond biscuit dough

175g unsalted butter, softened
100g caster sugar
1 large egg yolk
1 tsp almond extract
200g plain flour
75g ground almonds
Pinch of fine salt

For the topping

1 large egg white, lightly beaten
60g flaked almonds

Optional finish

Icing sugar, for dusting

How to Make Mary Berry Almond Biscuits Recipe

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line two baking trays with baking parchment so the biscuits lift off cleanly and bake evenly.
Mix the dry ingredients: In a medium bowl, stir together the plain flour, ground almonds, and a pinch of salt. This helps the almonds distribute evenly, so you do not get oily patches in the dough.
Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar until smooth and slightly lighter in colour. You do not need it super fluffy, just well combined.
Add yolk and flavouring: Beat in the egg yolk and almond extract until the mixture looks silky and uniform. Scrape down the bowl so nothing gets left behind.
Bring the dough together: Add the dry ingredients to the bowl and mix gently until a soft dough forms. If it looks a touch crumbly at first, keep mixing for a few seconds and it will come together.
Chill briefly: Cover the dough and chill for 15 minutes. This firms the butter slightly so the biscuits keep a neat shape and do not overspread.
Shape and top: Roll the dough into 24 small balls (about a heaped teaspoon each). Arrange on the trays with a little space between them. Brush the tops with egg white, then press the tops into the flaked almonds so they stick well.
Bake: Bake for 10 to 12 minutes, rotating the trays once if your oven has hot spots. The biscuits are ready when the edges are lightly golden but the centres are still pale.
Cool and finish: Leave the biscuits on the tray for 5 minutes to firm up, then transfer to a wire rack to cool completely. Dust with icing sugar just before serving, if you like.

Tips

Why did my biscuits spread too much?

This usually comes down to butter that was too warm or dough that was not chilled. Chill the shaped biscuits for 10 minutes before baking if your kitchen is warm, and make sure your trays are not hot when the dough goes on.

How do I keep almond biscuits tender, not hard?

Pull them when the edges are only lightly golden. Overbaking dries them out quickly. They also firm up as they cool, so they should feel slightly soft straight from the oven.

What’s the best way to get the flaked almonds to stick?

Brush a thin layer of egg white on the tops (not too much) and press the biscuits into a shallow bowl of flaked almonds. Press gently but firmly so the almonds anchor into the dough.

Can I make the dough ahead?

Yes. Chill the dough for up to 48 hours, well wrapped. Let it sit at room temperature for 10 to 15 minutes so it is easy to roll and shape.

Serving Suggestions

With a mug of strong tea or coffee
Alongside fresh berries for a simple dessert plate
With lemon curd or raspberry jam on the side
Dipped halfway into melted dark chocolate for a dressier finish

Storage

Room temperature

Store completely cooled biscuits in an airtight tin for up to 5 days. If your kitchen is humid, add a sheet of kitchen paper to the tin to help absorb moisture and keep them crisp.

Refrigerator

Not recommended for baked biscuits as the fridge can make them stale quicker. If you have made the dough ahead, keep it wrapped in the fridge for up to 48 hours.

Freezing

Freeze baked biscuits in an airtight container for up to 2 months. Defrost at room temperature for about 30 to 60 minutes. You can also freeze the shaped, unbaked dough balls (without the egg white and almonds) for up to 2 months; bake from frozen, adding 1 to 2 minutes, then brush and top as soon as they come out while still warm, or top before baking if you thaw slightly first.

Nutrition

Calories: 95 kcal
Carbohydrates: 9 g
Protein: 2 g
Fat: 6 g
Saturated fat: 3 g
Sodium: 25 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Can I use self-raising flour instead of plain flour?

You can, but the texture will be slightly more cake-like. For the classic crisp, short biscuit texture, plain flour is the better choice.

How do I know when almond biscuits are baked properly?

Look for lightly golden edges and a pale centre. They should still feel a little soft on the tray but will firm up as they cool.

Can I make Mary Berry almond biscuits without ground almonds?

Ground almonds are key for flavour and texture, but in a pinch you can replace them with the same weight of plain flour. The biscuits will taste less almond-y, so add a little extra almond extract if you like.

Why are my biscuits crumbly and falling apart?

They may need a little longer to cool on the tray before moving, or they may be slightly underbaked. Next time, let them sit for 5–10 minutes on the tray and make sure the edges are lightly golden before removing from the oven.

Can I freeze the dough for later?

Yes. Roll into balls and freeze on a tray until firm, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes, and top with flaked almonds as directed.