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Ground Almond Shortbread Biscuit Recipe

Prep

15 min

Bake

45 mins

Serves

18

Difficulty

Easy

About

These blissfully buttery shortbread biscuits are not only delicious, but super quick and easy to make as well. What’s more, they make for the perfect lunchbox snack or after dinner treat and they also go great with creamy desserts!

made using

Golden Caster

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Instructions
Ingredients
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Almond Shortbread Biscuit Recipe

Follow this simple 5-step almond biscuit recipe for the ultimate tasty treat.

Step 1

Preheat the oven to 170°C/Fan150°/325°F/Gas 3.

TOP TIP

These ground almond biscuits pair perfectly with a creamy dessert such as lemon posset.

Step 2

Beat the butter and almond extract in a mixing bowl until soft. Gradually beat in the Tate & Lyle Golden Caster Sugar.

TOP TIP

For a saltier snack, you may wish to add ¼ teaspoon of salt to this recipe.

Step 3

Add the ground almonds and semolina, then sift in the flour. Stir well, then work together with your hands to make a smooth dough.

TOP TIP

Be sure to handle the dough gently when you’re rolling it out to prevent it from stretching too much.

Step 4

Grease a shallow 28x18cm/11x7in oblong tin and press the shortbread dough into it, in an even layer. Pick all over with a fork and scatter over the flaked almonds.

TOP TIP

If you chill the biscuits for a short time before baking them, they should keep their shape a little better in the oven.

Step 5

Bake for 45 minutes until pale golden. With a sharp knife, mark into fingers and allow to cool in the tin. When cold, cut up your ground almond shortbread biscuits and serve dusted with the cinnamon and Tate & Lyle Icing Sugar.

TOP TIP

Why not get creative and top your almond shortbread biscuits with icing – orange icing would pair wonderfully well with them!

Ingredients – 7 items

Serving

1

For the shortbread

Butter

Butter

Unsalted

225 g
Flour

Plain flour

225 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

115 g

Ground almonds

100 g

Semolina

50 g
Almonds

Almonds

Flaked

20 g
Almonds

Almond extract

A few drops

To dust

Cinnamon

Ground Cinnamon

1 tsp
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

1 tbsp

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Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

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The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

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Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

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