Almond biscuits with vanilla custard buttercream filling

Ingredients – makes 12 biscuits

For the biscuits:

  • 250 g plain flour, plus extra for dusting
  • 50 g ground almonds
  • 200 g butter
  • 120 g sugar
  • 2 egg yolks

For the vanilla custard buttercream filling:

  • 150 g softened butter
  • 200 g icing sugar, plus extra for dusting
  • 3 tbsp vanilla custard powder


Make the biscuits:

  • Tip the flour, ground almonds and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour and ground almonds into the butter between your fingers until they form fine crumbs.
  • Add the sugar and egg yolks, then whizz to a smooth dough. When not using a food processor: knead the sugar, egg yolks and buttery flour crumbs to form a smooth dough.
  • On a lightly floured work surface, roll out the pastry to a thickness of about 5 mm and cut into 24 squares.
  • Put the squares on baking trays lined with baking parchment and cool for 30 minutes in the fridge.
  • Heat the oven to 180C/160C fan/gas 4 and bake the biscuits for 20 minutes.
  • Remove from the oven, put on wire racks and leave to cool.

Make the filling:

  • Sift the icing sugar and custard powder into the softened butter, mix thoroughly until smooth.
  • Pipe some buttercream onto a biscuit, then sandwich with another biscuit.
  • When all the biscuits are ready, dust with the extra icing sugar.

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