These crispy almond biscuits are so addictive that it is impossible to stop at one. Each one is a thin biscuit of sugary goodness that is layered with flaked almonds which give it an unbelievable crunch. This recipe is so simple and delicious that you will make it again and again!
Scruff and I have been focusing hard on saving money this year, including making as many things as possible from scratch. It’s easy to spend so much money eating out, and on buying things from the supermarket that are actually quite easy to make at home. We find one thing that’s definitely worth making yourself are biscuits. It’s great having a jar of biscuits on hand, ready for guests, as a snack when you’re going out the house. This recipe is Scruff’s mums, and the whole family has been eating them by the bagful.
My Tips for Success
- It is better to spread the batter thinly. However, this is dependent on how big your baking tray is. My baking tray is approx 45 cm x 35 cm or 18 in x 14 in which is large enough to spread the biscuit mixture thinly. If you have smaller baking trays, then either divide the biscuit mixture into 2 trays or do it in batches.
- It is important to put the baking tray on the middle rack of the oven when baking.
- If one side of the biscuits looks like it is browning faster than the other, then rotate the tray.
- Watch the edges of the biscuit when baking since they will brown first and may burn.
Other Recipes You May Like
- Vietnamese Pig’s Ear Biscuits – Banh Tai Heo
- White Chocolate and Raspberry Croissant Pudding
- Super Simple Chocolate Ripple Cake
- Layered Pastry and Mung Bean Cake (Banh Pia)
- Vietnamese Banana and Bread Cake (Banh Chuoi)
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– Scruff & Steph
Crispy Almond Biscuits
- 2 egg whites (large eggs)
- 70 gm icing sugar, sifted
- 1/8 tsp salt
- 40 gm melted unsalted butter
- 1/2 tsp vanilla bean paste or extract
- 1 zest of a lemon
- 1/2 tsp lemon juice
- 30 gm all purpose flour, sifted
- 125 gm almond flakes
- Preheat oven to 160 C / 320 F fan force.
- In a bowl, add the egg whites, salt, vanilla, lemon juice and zest. Combine with a whisk.
- Sift in the flour and icing sugar into the bowl. Add the melted butter and whisk gently until no lumps. (Do not whip the egg whites)
- Add the almonds and fold in using a spatula.
- Pour the mixture on a baking tray lined with baking paper. Spread it out thin with a spatula. (My baking tray is approx 45 cm x 35 cm or 18 in x 14 in)
- Put the tray on the middle rack of a preheated oven at 160 C / 320 F fan force for roughly 20 minutes.
- After 20 minutes, take the tray out. Cut with a knife or break off the edges of biscuit that are really brown and put them on the rack to cool. These pieces will not require further cooking.
- Cut / break up the rest of the biscuit into smaller pieces and grill them at 160 C / 320 F for 10 – 15 minutes or until golden. Remember to WATCH THEM!!! (Note 1)
- Take the biscuits out and let them cool on a rack.
- Not all biscuits will brown at the same time. If any pieces look like they are about to burn, take them out and leave the rest until golden.
16 thoughts on “Crispy Almond Biscuits”
How jolly delicious do these look!? Yum! I can’t wait to enjoy these with a cup of coffee 🙂
Thank you Alexandra. And yes, it goes really well with coffee!
Can you please clarify what you mean by “Any really brown pieces are cooked and should be left aside. Put the rest on the tray and grill on 160 C / 320 F for 10 – 15 minutes or until golden.” Do you mean, remove any brown pieces and put them aside, then return the rest of the pieces back in the oven and continue to bake for another 10-15 minutes until golden. Thank you for sharing your recipe.
Hi! Sorry the recipe wasn’t clear. When you bake the biscuit, the edges will brown first. It is best that you do not grill these sections again or they will burn. So, what I was trying to say was to remove these parts and let them cool on the rack. Then put all the other biscuit pieces back into the oven on grill setting so they can colour.
Great post 😁
Super easy and delicious, they didn’t last long! My kids don’t usually eat almonds but they loved these biscuits 🙂 Now I just need to try and hold back from making these too often…
It’s so hard to stop eating these!! They don’t last long in our house either. Glad the family liked them and that you found them easy to make 🙂
Super easy and delicious! My kids don’t usually eat almonds but they loved these biscuits 🙂 Now I just need to hold back from making these too often…
I made at least 20 batches of these delicious almond crisps as gift for Vietnamese New Year. I also add 3 drops of lemon oil to the mixture so my almond crisps has a lemony scent to them. I measure 5 batches at a time and alternating baking and spreading the mixture.
Thank you for the awesome recipe. ❤️
Wow! You are like a well oiled machine! Steph and I are really happy that you like our recipe and that you took the time to leave us a comment. Thank you Bic!
How long will the biscuits stay crisp in an airtight container – trying to cook ahead a few days
HI Julia! The almond biscuits should stay crisp for at lest a week, if not longer. As long as you allow them ample time to cool and dry once they come out of the oven. Thank you for dropping by!
Hello! These look great! I can’t wait to try them. I just have a question about the almond flakes. Would they be the same as blanched sliced almonds or thinner?
Hi Betty! To be honest, I am not sure. My gut feel that it will work out fine with whatever almonds you have on hand. Thanks!
Thanks so much for the recipe, it’s delicious, the only issue is that it really sticks to the baking paper, any tips on how to avoid this issue?