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Iced almond biscuits

Australian Gourmet Traveller Italian sweets recipe for iced almond biscuits

By Rodney Dunn
  • Serves 32
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Iced almond biscuits


  • 80 gm blanched almonds (½ cup)
  • 300 gm plain flour (2 cups)
  • 60 gm butter, coarsely chopped
  • 125 ml milk (½ cup)
  • 115 gm white sugar
  • ½ tsp ground cloves
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 egg, lightly whisked
  • 2 lemons, zested rind only (optional)
  • 220 gm white sugar (1 cup)
  • 320 gm pure icing sugar (2 cups)
  • 1 tbsp finely grated lemon rind


  • 1
    Preheat oven to 160C. Spread almonds over a baking tray and bake for 7 minutes or until lightly coloured. Cool, then blend in a food processor to a coarse powder. Stir in flour and set aside.
  • 2
    Combine butter and milk in a saucepan and stir over low heat until melted. Whisk in sugar, remove from heat and cool.
  • 3
    Whisk in cloves, baking powder, vanilla and egg, stir into almond mix, until just combined, then chill for 1 hour or until easy to handle.
  • 4
    Preheat oven to 160C. Roll a tablespoonful of almond mixture into a ball and place onto a baking paper-lined oven tray. Repeat with remaining mixture. Bake for 35-40 minutes or until golden brown. Cool on tray for 10 minutes, then transfer to a wire rack.
  • 5
    Meanwhile, for glaze, combine sugar and 175ml water in a saucepan and bring
    to the boil, then simmer for 3 minutes. Whisk in icing sugar and lemon rind until smooth.
  • 6
    Immerse warm biscuits in glaze, then place on a wire rack over an oven tray to cool. Serve topped with lemon zest. Biscuits will keep in an airtight container for up to one week.
  • undefined: Rodney Dunn