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Wholemeal-Almond Biscuits
Recipe Summary
Yield: Makes 15
Ingredients
Ingredient Checklist
1 cup blanched whole almonds, toasted
3/4 cup whole wheat flour
1/2 cup all-purpose flour, plus more for work surface
1/3 cup packed light-brown sugar
1/2 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, cold, cut into pieces
2 tablespoons ice water, plus more if needed
Gallery
Wholemeal-Almond Biscuits
Recipe Summary
Yield: Makes 15
Gallery
Wholemeal-Almond Biscuits
Wholemeal-Almond Biscuits
Wholemeal-Almond Biscuits
Recipe Summary
Yield: Makes 15
Recipe Summary
Yield: Makes 15
Yield: Makes 15
Makes 15
Ingredients
Ingredients
- 1 cup blanched whole almonds, toasted
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour, plus more for work surface
- 1/3 cup packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
- 2 tablespoons ice water, plus more if needed
Directions
Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon, and pulse to combine. Add butter, and pulse until mixture resembles coarse meal. With machine running, pour in enough water until dough juststarts to come together on the sides of the bowl. Shape dough into a ball, and wrap in plastic. Refrigerate until cold and slightly firm, no longer than 30 minutes.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to an 11-inch round just more than 1/4 inch thick. Cut out 3-inch circles. Carefully gather scraps of dough, reroll, and cut out remaining biscuits. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until edges are golden brown, about 30 minutes. Let cool on baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.
Reviews (14)
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6 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
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Reviews (14)
Add Rating & Review
6 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
6 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
6 Ratings
5 star values:
3
4 star values:
2
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
03/28/2013
What a beautiful and much healthier cookie recipe using less sugar and butter than the standard cookie dough recipe. I searched far and wide online for a healthier cookie recipe for my daughter and I to make cookies using cookie cutters, beautiful, thank you!!!
Martha Stewart Member
Rating: Unrated
06/26/2012
jjjjjjj
Martha Stewart Member
Rating: Unrated
02/22/2009
Toasted and ground almonds but didn't bother to blanch them. Rolled between 2 slices of plastic wrap. A bit fussy what with all the toasting, grinding and rolling but very good, a sophisticated "adult" cookie, will definitely be making again. I'd like to try with less sugar for a more savory biscuit to go with cheese. Rolled thinner than directions, less than 1/4 inch, baked 20 min, made 2 1/2 doz.
Martha Stewart Member
Rating: Unrated
02/22/2009
And NO, to the comments about using pre-ground almonds and not toasting them (good luck finding them anyways). It is a necessary but EASY "extra step" to toast and grind your own almonds. Just be careful not to over toast them otherwise they'll taste too done after baking, especially if you go the whole 30 mins.
Martha Stewart Member
Rating: Unrated
02/22/2009
Forgot to add that my batch made 15 cookies (gathered the scraps 2-3 times). I will try rolling and cutting next time even though the dough is a bit crumbly (maybe use just a tiny bit more water). Also might try some maple flavoring next time instead of the cinnamon. They were great with tea on this rainy afternoon!
Martha Stewart Member
Rating: Unrated
02/22/2009
I made these this afternoon and they are great! I followed the recipe exactly and they turned out crumbly and toasty, not too sweet with a very faint almond, toasted whole-wheat flavor. I ended up using about 3 TB water to make the dough come together
Martha Stewart Member
Rating: Unrated
02/22/2009
I think the dough will be too crumbly/delicate to do a slice-and-bake technique. That's also why they call for AP flour; if you use pastry flour they will be like a shortbread instead of a coarse, crumbly, English-style biscuit. As for using pre-ground almonds, if the recipe had called for that there would be a hundred comments griping about hard-to-find ingredients. If you can get almond meal, use it, but most people can't.
Martha Stewart Member
Rating: Unrated
02/22/2009
Soft whole wheat pastry flour should be substituted for all the flour in this recipe. You can get it at bulk food strores and health foodstores with baking supplies. The all purpose whole wheat flour is ok for bread but its a problem in pies and cookies.
Martha Stewart Member
Rating: Unrated
02/22/2009
How many does this recipe make???
Martha Stewart Member
Rating: Unrated
02/22/2009
this might be something to think about, but when i looked at the ingredients for these biscuits, they didn't seem very tangible. what about a pastry flour instead of all purpose? i think the mix of the pastry flour cut with the whole wheat flour would be a nice combo.
Martha Stewart Member
Rating: Unrated
02/22/2009
can't you just use preground almonds?? aren't they going to toast anyway in
the oven? Seems like it would save a lot of extra work
Martha Stewart Member
Rating: Unrated
02/22/2009
Can we get NI for the cookies?
Martha Stewart Member
Rating: Unrated
02/22/2009
That's a great idea.............I would rather just slice
Martha Stewart Member
Rating: Unrated
02/22/2009
I wonder if it would be just as easy to slice and bake them.
Martha Stewart Member
Rating: Unrated
03/28/2013
What a beautiful and much healthier cookie recipe using less sugar and butter than the standard cookie dough recipe. I searched far and wide online for a healthier cookie recipe for my daughter and I to make cookies using cookie cutters, beautiful, thank you!!!
Rating: Unrated
Rating: Unrated
06/26/2012
jjjjjjj
Rating: Unrated
02/22/2009
Toasted and ground almonds but didn't bother to blanch them. Rolled between 2 slices of plastic wrap. A bit fussy what with all the toasting, grinding and rolling but very good, a sophisticated "adult" cookie, will definitely be making again. I'd like to try with less sugar for a more savory biscuit to go with cheese. Rolled thinner than directions, less than 1/4 inch, baked 20 min, made 2 1/2 doz.
And NO, to the comments about using pre-ground almonds and not toasting them (good luck finding them anyways). It is a necessary but EASY "extra step" to toast and grind your own almonds. Just be careful not to over toast them otherwise they'll taste too done after baking, especially if you go the whole 30 mins.
Forgot to add that my batch made 15 cookies (gathered the scraps 2-3 times). I will try rolling and cutting next time even though the dough is a bit crumbly (maybe use just a tiny bit more water). Also might try some maple flavoring next time instead of the cinnamon. They were great with tea on this rainy afternoon!
I made these this afternoon and they are great! I followed the recipe exactly and they turned out crumbly and toasty, not too sweet with a very faint almond, toasted whole-wheat flavor. I ended up using about 3 TB water to make the dough come together
I think the dough will be too crumbly/delicate to do a slice-and-bake technique. That's also why they call for AP flour; if you use pastry flour they will be like a shortbread instead of a coarse, crumbly, English-style biscuit. As for using pre-ground almonds, if the recipe had called for that there would be a hundred comments griping about hard-to-find ingredients. If you can get almond meal, use it, but most people can't.
Soft whole wheat pastry flour should be substituted for all the flour in this recipe. You can get it at bulk food strores and health foodstores with baking supplies. The all purpose whole wheat flour is ok for bread but its a problem in pies and cookies.
How many does this recipe make???
this might be something to think about, but when i looked at the ingredients for these biscuits, they didn't seem very tangible. what about a pastry flour instead of all purpose? i think the mix of the pastry flour cut with the whole wheat flour would be a nice combo.
can't you just use preground almonds?? aren't they going to toast anyway in
the oven? Seems like it would save a lot of extra work
Can we get NI for the cookies?
That's a great idea.............I would rather just slice
I wonder if it would be just as easy to slice and bake them.
All Reviews for Wholemeal-Almond Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Wholemeal-Almond Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
