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Wholemeal-Almond Biscuits

These wholesome biscuits are the perfect companion to a well-made cup of tea.

  • yield: Makes 15




  • 1 cup blanched whole almonds, toasted
  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour, plus more for work surface
  • 1/3 cup packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, cold, cut into pieces
  • 2 tablespoons ice water, plus more if needed


  1. Step 1

    Pulse almonds in a food processor until coarsely ground. Add flours, sugar, salt, and cinnamon, and pulse to combine. Add butter, and pulse until mixture resembles coarse meal. With machine running, pour in enough water until dough just starts to come together on the sides of the bowl. Shape dough into a ball, and wrap in plastic. Refrigerate until cold and slightly firm, no longer than 30 minutes.

  2. Step 2

    Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to an 11-inch round just more than 1/4 inch thick. Cut out 3-inch circles. Carefully gather scraps of dough, reroll, and cut out remaining biscuits. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake cookies until edges are golden brown, about 30 minutes. Let cool on baking sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

Martha Stewart Living Special Issues, 2005

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Reviews (14)

  • myamelia 28 Mar, 2013

    What a beautiful and much healthier cookie recipe using less sugar and butter than the standard cookie dough recipe. I searched far and wide online for a healthier cookie recipe for my daughter and I to make cookies using cookie cutters, beautiful, thank you!!!

  • ChristopherBromsey 26 Jun, 2012


  • Delphine61 22 Feb, 2009

    Toasted and ground almonds but didn't bother to blanch them. Rolled between 2 slices of plastic wrap. A bit fussy what with all the toasting, grinding and rolling but very good, a sophisticated "adult" cookie, will definitely be making again. I'd like to try with less sugar for a more savory biscuit to go with cheese. Rolled thinner than directions, less than 1/4 inch, baked 20 min, made 2 1/2 doz.

  • MrsFarmerJen 22 Feb, 2009

    And NO, to the comments about using pre-ground almonds and not toasting them (good luck finding them anyways). It is a necessary but EASY "extra step" to toast and grind your own almonds. Just be careful not to over toast them otherwise they'll taste too done after baking, especially if you go the whole 30 mins.

  • MrsFarmerJen 22 Feb, 2009

    Forgot to add that my batch made 15 cookies (gathered the scraps 2-3 times). I will try rolling and cutting next time even though the dough is a bit crumbly (maybe use just a tiny bit more water). Also might try some maple flavoring next time instead of the cinnamon. They were great with tea on this rainy afternoon!

  • MrsFarmerJen 22 Feb, 2009

    I made these this afternoon and they are great! I followed the recipe exactly and they turned out crumbly and toasty, not too sweet with a very faint almond, toasted whole-wheat flavor. I ended up using about 3 TB water to make the dough come together

  • Anarie 22 Feb, 2009

    I think the dough will be too crumbly/delicate to do a slice-and-bake technique. That's also why they call for AP flour; if you use pastry flour they will be like a shortbread instead of a coarse, crumbly, English-style biscuit. As for using pre-ground almonds, if the recipe had called for that there would be a hundred comments griping about hard-to-find ingredients. If you can get almond meal, use it, but most people can't.

  • BarbaraGreene 22 Feb, 2009

    Soft whole wheat pastry flour should be substituted for all the flour in this recipe. You can get it at bulk food strores and health foodstores with baking supplies. The all purpose whole wheat flour is ok for bread but its a problem in pies and cookies.

  • mjrb 22 Feb, 2009

    How many does this recipe make???

  • trishcortani 22 Feb, 2009

    this might be something to think about, but when i looked at the ingredients for these biscuits, they didn't seem very tangible. what about a pastry flour instead of all purpose? i think the mix of the pastry flour cut with the whole wheat flour would be a nice combo.

  • LMDC 22 Feb, 2009

    can't you just use preground almonds?? aren't they going to toast anyway in
    the oven? Seems like it would save a lot of extra work

  • shenach 22 Feb, 2009

    Can we get NI for the cookies?

  • NinaTerheyden 22 Feb, 2009

    That's a great idea.............I would rather just slice

  • mommy-of-3 22 Feb, 2009

    I wonder if it would be just as easy to slice and bake them.