Double-baked Dry Almond Biscuits

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 t


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