Almond biscuits

  • Petit four
  • makes 30
  • 1 hour 30 minutes
Not yet rated

Dominic Chapman's almond biscuit recipe is easy to reproduce, and provides an excellent after dinner treat when served with a cup of coffee or some ice cream or mousse.

First published in 2015
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Pate sable

  • 800g of butter
  • 680g of sugar
  • 4 eggs
  • 1.2kg plain flour
  • 4g of salt
  • 1 lemon, juiced
  • 4g of baking powder
  • 2 vanilla pods

Florentine mix


  • Electric mixer
  • 6cm gastronome tray


To make this almond biscuit recipe start with the pate sable. Begin by creaming the butter and sugar in an electric mixer with the paddle attachment. Slowly add the eggs and lemon juice
Add the flour, salt, baking powder and the seeds from the vanilla pod. Mix till the mix forms a breadcrumb consistency, then take out of the mixer and bring it together by hand
  • 1.2kg plain flour
  • 4g of salt
  • 4g of baking powder
  • 2 vanilla pods, seeds only
Roll 600g of mix, even in thickness to fill a small floured gastronome tray, then rest in the fridge overnight
Bake in a preheated oven at 150ᵒC/gas mark 2 for 25 minutes then turn the biscuit over and bake for a further 15 minutes. Remove from the oven, and allow to cool in the tray
To make the florentine mix, put the butter, sugar, glucose, honey, cream, condensed milk and vanilla pod together in a thick bottomed pan, and cook until very lightly golden
  • 50g of butter
  • 40g of sugar
  • 25ml of glucose
  • 50g of honey
  • 50ml of double cream
  • 15ml of condensed milk
  • 1 vanilla pod
Fold in the almonds, then pour the mix over the pre-cooked pate sable base and spread in an even layer
Bake in a preheated oven at 160ºC/gas mark 3 for 15-20 minutes or until golden brown. Allow to cool completely, then trim round the edges and then carefully portion the almond biscuits into 2cm by 3cm rectangles
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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