Almond Biscuits Recipe – Easy Buttercream & Wheat Flour Cookies

Last Updated on 2 months by Neha Deshmukh

Almond Biscuits Recipe – Easy Buttercream & Wheat Flour Cookies

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and sometimes you just need a biscuit with your chai. These almond biscuits are a family favourite – I first made them years ago trying to recreate my Nani’s (grandmother’s) recipe, and they’ve been a hit ever since! They’re buttery, melt-in-your-mouth delicious, and the simple almond buttercream takes them to another level. Plus, they’re surprisingly easy to make. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cookies. They’re wonderfully crumbly, packed with almond flavour, and the buttercream is just the right amount of sweetness. They’re perfect for an afternoon treat, gifting to friends, or enjoying with a hot cup of masala chai. Honestly, they disappear fast in my house! They’re also a great recipe to get the kids involved with – simple enough for little hands to help with.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 250 grams butter (that’s about 1 cup)
• 0.5 cup icing sugar
• 4 tsp almond essence
• 0.5 cup cornflour
• 2.5 cups cake wheat flour or all-purpose flour
• 0.25 cup butter (for the buttercream)
• 0.75 cup icing sugar (for the buttercream)
• 1 tsp almond essence (for the buttercream)

Ingredient Notes

A few little things that make a big difference!

• Cake Wheat Flour vs. All-Purpose Flour: I prefer using cake wheat flour (maida) as it gives a really tender crumb. But all-purpose flour works perfectly well too – just don’t overmix the dough!
• Quality of Butter: Seriously, good butter matters. It’s the star of the show! I always use unsalted butter so I can control the sweetness.
• Almond Essence – Natural vs. Artificial: You can use either, but if you can find a good quality natural almond essence, it really elevates the flavour. A little goes a long way, though! Don’t overdo it, or it can taste a bit… medicinal.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s cream the butter and icing sugar together. Beat them with an electric mixer (or a good old-fashioned whisk!) until it’s light and fluffy. This takes a good 5-7 minutes, so be patient.
2. Now, stir in the almond essence and cornflour. Mix until just combined.
3. Gradually add the flour, mixing until a soft, pliable dough forms. Don’t overwork it! You want it to come together, but it shouldn’t be tough.
4. Divide the dough into four portions. Roll each portion out to about 3mm (⅛ inch) thickness. Then, using a fork, create those classic biscuit indentations across the surface. It looks pretty, and helps them bake evenly!
5. Cut out your biscuits using a cookie cutter – squares, circles, hearts, whatever you fancy! Place the cut biscuits on a baking tray lined with parchment paper and refrigerate for at least 30 minutes. This helps them hold their shape.
6. Preheat your oven to 160°C (320°F). Bake the biscuits for 15 minutes, or until the edges are golden brown.
7. While the biscuits are cooling, let’s make the buttercream. Beat the butter, icing sugar, and almond essence together until it’s pale and fluffy.
8. Once the biscuits are completely cool, sandwich them together with the buttercream. And… that’s it! Time to enjoy.

Expert Tips

• Chill Time is Key: Don’t skip the chilling step! It really prevents the biscuits from spreading in the oven.
• Don’t Overbake: Keep a close eye on them. You want a golden edge, but you don’t want them to get too hard.
• Gentle Handling: These biscuits are delicate, so handle them with care, especially when sandwiching them with buttercream.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality vegan butter substitute. I’ve had great results with the block-style ones.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid if the dough seems too dry.
• Spice Level – Adding Cardamom: My friend Priya adds a pinch of cardamom powder to the dough for a lovely fragrant twist. It’s delicious!
• Festival Adaptations: These are perfect for gifting during Diwali or Eid. Package them up in pretty boxes with ribbons – they’re always appreciated.

Serving Suggestions

These biscuits are wonderful on their own, but they’re even better with:

• A steaming cup of masala chai
• A glass of cold milk
• A scoop of vanilla ice cream (don’t judge!)

Storage Instructions

Store the biscuits in an airtight container at room temperature for up to 3-4 days. They’re best enjoyed fresh, but they’ll still be tasty after a couple of days.

FAQs

Let’s tackle some common questions:

• What type of flour works best for these biscuits? Cake wheat flour (maida) gives the most tender crumb, but all-purpose flour works well too.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature slightly before rolling it out.
• How do I prevent the biscuits from spreading during baking? Chilling the dough is the most important thing! Also, make sure your oven is properly preheated.
• What is the best way to store these biscuits to keep them fresh? An airtight container at room temperature is best.
• Can I add different extracts instead of almond essence? Yes, you can! Vanilla extract, rose extract, or even a little lemon zest would be lovely.