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Wholemeal-Almond Biscuits

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

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How would you rate this recipe?
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  • 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!!!
    Reply
  • ChristopherBromsey
    26 JUN, 2012
    jjjjjjj
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • mjrb
    22 FEB, 2009
    How many does this recipe make???
    Reply
  • 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.
    Reply

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