Nigella Almond Biscuits Recipe [GUIDE]

Ah, Nigella Lawson-her name alone conjures up cozy kitchens, decadent treats and the sweet allure of an afternoon snack with a cup of tea. When I first came across her Almond Biscuits, I thought, "Oh, this is going to be a simple little biscuit recipe." But no, it turned out to be more than that. These biscuits are delicate and buttery, with just the right crunch from the almonds. They’re a beautiful balance of sweet, nutty and just the slightest hint of a savory edge, thanks to the salt. These aren’t your average cookies you munch on while waiting for your coffee to brew. These are the kind of biscuits you’d serve when you want to impress someone. or better yet, when you want to treat yourself.

The beauty of Nigella’s Almond Biscuits lies in their simplicity. A handful of ingredients, a quick whirl of the mixer and a gentle bake and you have these golden beauties with the most tender crumb. There’s a moment as you pull them out of the oven, when you realize that you’ve just created something extraordinary. You could easily imagine them as something you’d find at a posh café in the countryside or at a dinner party, with a perfectly brewed pot of tea sitting beside them.

But there’s no need for a special occasion. Nigella’s Almond Biscuits remind me that you don’t always need to be extravagant to create something memorable. Sometimes, the simplest things are the most special.

Nigella Almond Biscuits Recipe

Ingredients Needed

Here’s the part where I always find myself chuckling: Nigella’s recipe isn’t fussy. There are no exotic ingredients that’ll make you scratch your head or run to specialty shops. Everything you need is probably already in your pantry which is part of the magic of these biscuits. Let’s break it down:

• Almonds (flaked or ground). The star of the show! If you’re using flaked almonds, they give these biscuits a lovely crunch. Ground almonds? They add to the soft, melt-in-your-mouth texture.
• Butter – Nigella’s recipes almost always include butter and for good reason. The richness it brings to the biscuits is beyond compare. I always say, “If it’s good enough for Nigella, it”s good enough for me”!
• Sugar – A mix of caster sugar and a touch of icing sugar. It’s all about achieving that perfect balance between sweetness and structure.
• Flour – Self-raising flour helps these biscuits hold their form and gives them that slight rise that you want in a biscuit without making it too airy.
• Vanilla Extract – A dash of vanilla might seem small but it adds a depth of flavor that elevates the whole recipe.
• Salt – Just a pinch! It’s one of those tiny things that make all the difference in bringing out the flavor of the almonds.

And that’s really it. I know, right? Barely any ingredients and yet the result is so indulgent.

Equipment Needed

Nothing too fancy here. Nigella keeps it straightforward as always. The kind of gear you might already have tucked away in your kitchen drawer or cupboard. Let’s see:

• Baking Tray – A sturdy tray will do. I personally use a tray with parchment paper laid out on it; it makes cleanup so much easier.
• Mixing Bowl – You’ll need one to combine everything. I tend to go for a large one so I don’t have any accidents while mixing.
• Electric Mixer (optional) – If you don’t have one, you can always do it by hand. But if you’re like me, you’ll love how quickly it gets everything smooth and ready to bake. It’s also a nice excuse to whip it out of the cupboard!
• Spoons – For portioning out the dough onto the tray. It’s a simple step but those spoonfuls need to be roughly the same size to ensure they bake evenly.
• Cooling Rack – If you have one, use it! It’s great for letting the biscuits cool without becoming soggy on the bottom.

Instructions To Make Nigella Lawson’s Almond Biscuits

The beauty of Nigella’s recipes is how effortlessly they come together and this one is no exception. You’ll find yourself casually mixing and shaping and before you know it, the kitchen smells heavenly. Here’s how to do it:

1. Preheat the Oven: Preheat your oven to about 180°C (350°F). You want it nice and hot but not so hot that the biscuits burn before they cook through.
2. Cream the Butter and Sugar: In your mixing bowl, cream together the softened butter, caster sugar and icing sugar. This will take just a minute or so with an electric mixer and the result will be a light and fluffy base.
3. Add the Wet Ingredients: Add a splash of vanilla extract and a pinch of salt to the creamed butter mixture. I usually close my eyes and breathe it in when I add the vanilla; it just smells so good!
4. Incorporate the Almonds and Flour: Gradually add in the ground almonds and sifted self-raising flour. You’ll see the dough start to come together and it will feel a bit crumbly at first but that’s okay. It’s supposed to be that way. You might want to use your hands toward the end to knead it lightly into a dough that holds together.
5. Shape the Biscuits: Now comes the fun part. Take a spoonful of the dough and roll it into a little ball, placing them on your lined baking tray. Flatten them gently with the back of the spoon. Don’t stress if they’re not perfect rounds-part of the charm is their homemade vibe.
6. Bake: Slide the tray into your preheated oven and bake for about 12-15 minutes. The biscuits will turn golden around the edges and that’s when you know they’re ready.
7. Cool and Enjoy: Let the biscuits cool on the tray for a minute or two before transferring them to a wire rack. The smell at this point is enough to make you wonder why you hadn’t made them sooner!

What I Learnt

This is one of those recipes that taught me to trust simplicity. When you see how few ingredients are involved, it’s easy to think they won’t be impressive. But they are impressive. They have this wonderful, nutty flavor from the almonds and a texture that’s crisp but not hard, crumbly but not dry. Every time I make them, they remind me that you don’t need to complicate things to create something delicious.

I also learned that baking can be a little meditative. The rhythm of mixing, spooning out the dough and waiting for them to bake. it’s a perfect way to slow down and appreciate the little things. And if you’re ever in doubt about whether they’ll turn out well, just remember: they almost always do. Nigella’s recipes have that comforting assurance built into them.

FAQs

Can I Substitute The Ground Almonds With Other Nuts?

You can definitely try using other nuts like hazelnuts or walnuts, but keep in mind that the flavor will be different. Ground almonds give these biscuits a delicate, slightly sweet taste and a fantastic texture, so if you do swap them, it might alter the outcome a bit.

How Do I Know When The Almond Biscuits Are Perfectly Baked?

You’ll know they’re ready when the edges of the biscuits just start turning golden brown. The biscuits should still feel a little soft in the center but will firm up as they cool. I always like to take them out just before I think they’re fully done – they’ll finish cooking on the baking sheet.

Can I Freeze The Dough Or Baked Biscuits?

Yes, you can freeze both! If you freeze the dough, shape the biscuits first, then freeze them on a baking sheet before transferring to a container. For baked biscuits, store them in an airtight container. They should keep well for a couple of weeks, though in my house, they rarely last that long!