Double-baked Dry Almond Biscuits

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Preparation info

  • Makes

    2 dozen

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

These little almond biscuits are inestimably better than shop bought. The recipe comes from Sophie Braimbridge, a frequent guest chef at La Cacciata.


  • 250 g plain flour
  • 250 g caster sugar
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • 2 x size 3 eggs, at room temperature
  • 1 egg yolk
  • 100 g almonds and hazelnuts, toasted and coarsely chopped
  • 1 tsp whole aniseed
  • egg wash (egg yolk and water), to glaze


Preheat the oven to 180°C/350°F/Gas 4.

Put the flour, sugar, baking powder, vanilla, eggs and egg yolk into a food processor and blend until it forms a ball. This might take some time, but be patient. Place on a lightly floured surface and knead in the nuts and aniseed. Divide the paste in two, and roll out into log shapes, about 4 cm wide. Put on a baking tray covered with baking parchment. Keep them at least 5 cm apart as they spread while cooking. Lightly glaze with a little egg wash. Bake for about 35 minutes. Remove from the oven and reduce the temperature of the oven to 150°C/300°F/Gas 2. Cut the logs diagonally into 2.5 cm slices and lay them cut side up on the sheet. Return them to the oven for another hour, or until they are no longer soft. Cool on racks.

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