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