Almond-Cinnamon Biscuits


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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For a Full Biscuit Tin

  • 100 g (approx. 4 oz/½ cup) caster (superfine) sugar + extra
  • 200 g (7 oz/ sticks) butter
  • 300 g (10 oz/2 cups) plain (all-purpose) flour
  • 1 egg
  • zest of 1 lemon
  • 1 tbsp cinnamon or mixed spices
  • 100 g (4 oz/ cup) slivered almonds
  • pinch of salt

To Garnish

  • candied cherries, whole almonds, whole walnuts, etc.


Combine all ingredients in a food processor and grind. Roll into ropes with a diameter of approx. 2 cm (1 inch) and roll them through the extra sugar. Wrap them in plastic wrap and place them in the refrigerator for 1 hour to firm.

Preheat the oven to 180°C (350°F/Gas 4). Cut the rolls into slices, and garnish with a nut or cherry or whatever you have. Bake in the oven for 12 minutes until light brown. Leave to cool before serving.