Biscuits and Cookies

Iced almond biscuits

Iced almond biscuits: almond flavoured biscuits topped with almond icing.

Iced almond biscuits: almond flavoured biscuits topped with almond icing.

Happy Monday!

Welcome to the 101 post of biscuitsandladles and the continuation of the Christmas biscuits and cookie bake off.

Today’s post features iced almond biscuits. These biscuits are flavoured with almond essence or extract and topped with an almond flavoured icing.

Iced almond biscuits: almond flavoured biscuits topped with almond icing.

These are very easy to make, no chilling or resting  of dough, no roll and cut out, if cut-out biscuits isn’t your thing. Just form balls in your palm, place and the baking sheets and bake. These biscuits or thin and small as I used a half tablespoon in measuring the dough. If you want bigger biscuits, use a tablespoon spoon for measuring.

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In my mother’s tongue, I say medase! Thank you!

Iced almond biscuits: almond flavoured biscuits topped with almond icing.
Iced almond biscuits
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 3 dozen
Author: Marianjules| BiscuitsandLadles
  • 2 cups/ 240g pastry/ all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup/ 70g fine/ caster sugar
  • 3/ 4 cup 170g margarine/ butter
  • 1 large egg
  • 1 1/2 teaspoon almond extract/ essence
  • 1/2 teaspoon vanilla extract/ essence
  • 1 cup/ 115g icing/ confectioners' sugar
  • 1 1/2 tablespoons milk
  • 1/8 teaspoon almond extract/ essence
  • food colour of choice
  1. Preheat an oven to 180˚C/ 350˚F and line a baking tray or sheet with parchment or baking paper. In a medium sized bowl whisk together the flour, baking powder and salt.

  2. Using a stand mixer, hand held mixer or wooden ladle and a mixing bowl, beat margarine or butter and fine sugar together until creamy. Mix in almond essence, vanilla essence and egg. Turning the speed to low, add the flour and mix to form a smooth dough.

  3. Scoop about half a  tablespoon of dough, roll into a ball and place on the baking sheet leaving space in between each dough for spreading. Dip the back of a glass in cold water and press the dough on the baking sheet flat. (This prevents the biscuits dough from sticking to the glass)

  4. Bake for 10 to 12 minutes or until the cookies feel firm around the edges.

  5. Whisk confectioners' sugar with 1 tablespoon milk. Add additional half tablespoon or more to achieve desired consistency.

  6. If you using food colours (I used two colours including the original making three) : divide the icing into three into a bowl. In each bowl, add a drop of food colour of choice. Stir to make sure you have the right shade of colour you want. Add more if desired.

  7. Coat the back of a dessert or teaspoon with icing, and spread over biscuits. Do the same till all the biscuits are coated in icing.

  8. Biscuits can be stored in an airtight container at room temperature for seven days and unbaked cookie or biscuits dough can be kept in the freezer for three months.

Recipe Notes

Make your own caster or fine sugar by pulsing granulated sugar in a blender until the texture is fine.

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