Nigella Almond Biscuits Recipe

I remember the first time I made almond biscuits in my tiny London flat — the windows steamed up, the kettle whistling in the background, and the scent of warm butter and almonds filling the air like a hug. These Nigella Almond Biscuits remind me of those cozy days. They’re humble little things — golden, crisp on the edges, soft inside — but there’s something utterly elegant about them too, especially with that whisper of amaretto. The kind of biscuit you’d serve when someone pops in unexpectedly, with a pot of strong tea and your best china pulled out, just because.

And that almond flavour? Deep, rich, and just slightly boozy if you’re feeling cheeky. They come together in five minutes flat — quicker than it takes to boil the kettle — making them a perfect recipe for busy mornings or lazy afternoons.

Ingredients List

• ½ cup softened butter — For a rich, tender crumb. Let it come to room temp naturally.
• ½ cup granulated sugar
• 1 medium egg — Binds everything and adds moisture.
• 1¼ cups all-purpose flour — You could swap for a 1:1 gluten-free blend if needed.
• ½ cup almond meal — Adds nutty richness and that classic almond flavour.
• 2 teaspoons Amaretto liqueur — Or use almond essence if you’re keeping it alcohol-free.

(Notice I’ve skipped commentary on one or two. Real kitchens aren’t encyclopaedias.)

How to Make It (Instructions)

1. Preheat your oven to 400°F (200°C). Trust me, these bake fast, so don’t skip the preheat.
2. In a mixing bowl, cream the butter and sugar until pale and fluffy. Think soft clouds, not gritty mash.
3. Beat in the egg, Amaretto, and almond meal until it looks smooth and slightly thickened.
4. Slowly stir in the flour, a bit at a time. You’ll want a soft, pliable dough — not too sticky.
5. Grab a teaspoon and drop small mounds of dough onto a lined baking tray, leaving space for spreading (about 2 inches apart).
6. Bake for 5 to 8 minutes, just until the edges are golden and the tops are pale but set. Don’t overthink it — they’re meant to be subtle.

Once, I got distracted by a neighbour’s cat stuck in my herb garden and left them in for 12 minutes. Crispy doesn’t even begin to cover it. Learn from me.

Common Mistakes

Why did my almond biscuits go flat?
You may have used coarse almond meal or too much liquid — this makes the dough too loose. Stick to finely ground almond meal.

Why are my biscuits too crisp?
Likely baked too long. These only need a blush of gold — if you’re seeing brown, they’re overdone.

Why is my dough crumbly?
It probably needs more moisture — try adding a splash more Amaretto or an extra egg yolk next time.

Can I skip chilling the dough?
In this recipe, yes! They’re designed for speed. But if your kitchen’s warm, a 10-minute chill helps keep the shape.

My biscuits taste bland — what went wrong?
Don’t skimp on the almond flavouring. If you’re subbing essence for Amaretto, use a full teaspoon to compensate.

Storage Tips

• Room Temp: Store in an airtight tin up to 3 days. They’ll lose a little crispness but stay lovely.
• Fridge: Up to a week, though they’ll firm up — reheat if you want that fresh-baked feel.
• Freezer: Freeze baked biscuits up to 8 months. Let them thaw on the counter or warm in the oven.

What to Serve With It

• Black coffee or strong tea — The bitterness balances the almond sweetness.
• Raspberry jam — Spread between two biscuits for an impromptu sandwich.
• Vanilla ice cream — Crumble them over the top for crunch and contrast.

Honestly, I sometimes dunk them straight into my tea and let them fall apart gloriously.

FAQ Section

Can I make these gluten-free?
Yes — use a good-quality 1:1 gluten-free flour blend. They turn out a little more tender, but just as tasty.

Is Amaretto necessary?
Not at all. Almond essence (even vanilla extract in a pinch) works well. Just keep it balanced — a little goes a long way.

Can I freeze the dough instead of the biscuits?
You can! Roll it into a log, wrap tightly, and freeze. Slice and bake as needed.

Are these biscuits chewy or crisp?
They’re crisp on the outside with a soft, slightly cakey centre — especially if you don’t overbake.

Can I double the recipe?
Absolutely. They disappear fast, especially if anyone in the house gets wind of them baking.

Try More Recipes:

• Nigella Mackerel Pate
• Nigella Blackberry And Apple Crumble
• Nigella Dauphinoise Potatoes
• Nigella Panettone Bread And Butter Pudding