Almond Honey Biscuits

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 6oz butter
  • 2 tablespoons honey
  • A few drops of vanilla essence
  • 7oz plain flour
  • 1oz Icing sugar
  • 2oz blanched almonds
  • 1½oz softened butter
  • 1 tablespoon honey
  • 3oz Icing sugar


    Beat together the butter and honey until well blended. Add the vanilla essence and carefully stir in flour and icing sugar. Beat until the mixture is smooth. Leave to chill for thirty minutes. Roll into 20-24 equal-sized balls, about three quarters of an inch in diameter. Place on a floured baking sheet, spacing out well. Press lightly to flatten to quarter-of-an-inch thickness. Sprinkle chopped almonds on half the biscuits. Bake at 325°F, 170°C, gas mark 3 for 18-20 minutes until lightly browned. Leave to cool for five minutes before removing from the tray. Beat filling ingredients together until creamy. Spread a little of the filling on the biscuits without the nuts and sandwich with the nut-topped biscuits.