Wholemeal buiscuit

Wholemeal biscuit

I finally got to my motherland covered with snow and welcoming me with single digits temperatures. How about that? 🙂 In the middle of winter there is nothing better, for me at least, than hot cocoa on a cold morning. And once I have a mug in my hands I also like to bite into something sweet (never too much of that!), and almond biscuit is a perfect choice. Crunchy source of fiber (every gram counts!) is extra tasty when soaked in cocoa or coffee. Exactly how I like it.

Recipe adapted from Martha Stewart’s Cookies.


  • 1 cup whole almonds, toasted*
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 stick (1/2 cup) butter, cold and cut into pieces
  • 2 tablespoons ice water**

*To toast the almonds preheat oven to 350°F, place the in a shallow baking dish, and “bake” for ~15 minutes, until fragnant. 

**Additionaly prepare small bowl with ice water and put there few ice cubes to keep the temperature low. When rolling the dough just dip your fingers in water as needed.


  1. Coarsely ground almonds in a food processor. –> The rest of the steps you may continue with food processor, but since I used mixer I will stick to it for the remaining instructions. 
  2. In a mixer bowl mix together until well combined: almonds, both flours, brown sugar, salt and cinnamon.
  3. Add pieces of butter and either mix until crumbly texture is achieved OR rub butter in with your fingers.
  4. Continue mixing on low and add water, just enough so the mixture starts coming together on the sides of the bowl. Usually 2 tablespoons listed above is enough.
  5. Shape the dough into a ball, cover with plastic wrap and chill in the refrigerator for no longer than 30 minutes.
  6. Prepare your pastry board OR working space.
  7. Preheat the oven to 350°F.
  8. Line baking sheets with parchment paper.
  9. Lightly flour your work surface, take piece of the dough and roll it until ~1/4 inch thick. The dough will remain slightly crumbly, so take small pieces, enough for one or two 3 inch cokies. It will be easier to roll.
  10. Once cut out, transfer cookies using spatula to a baking sheet.
  11. Bake until edges are golden brown, ~30 minutes. Don’t forget to rotate the sheet halfway through.
  12. Let cool on baking sheets and enjoy!

Yield: 15

Nutritional Info (one 3inch cookie): Cal 162, Prot 3g, Carb 14g, Fat 11g, Fiber 2g

Wholemeal buiscuit

Wholemeal biscuit

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2 Responses to Wholemeal Almond Biscuit

  1. Isa says:

    I love it!

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