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Easy Almond Biscuits

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30 piece(s)


  • 700 g Almond kernals
  • 250 g castor sugar
  • 4 Eggs.
  • Icing Sugar to Dust
  • 6
    Preparation 10min
  • 7
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

  1. 1. Preheat oven to 160°C/140°C fan-forced.  Line two oven trays with baking paper or thermomat.


    2. Place almonds and sugar in bowl.  Process 5 sec/Speed 7.  The mixture should resemble coarse breadcrumbs.


    3. Add eggs and mix 20-30 seconds / Reverse Speed 2.


    4. Using wet hands roll level tablespoons of mixture into balls.  Place about 3cm apart on prepared trays.


    5. Bake 30-35 minutes or until biscuits are browned lightly.


    6. Cool on trays and serve dusted with icing sugar.



    Suitable to freeze.  Not suitable to microwave.



Add almond essence to taste for a stronger almond flavour.

Fantastic to freeze.  Great for when you have unexpected visitors.  Just pull out of freezer and they will have defrosted by the time you sit down for a coffee or tea tmrc_emoticons.)



This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Very crunchy and delicious.  

    Submitted by Beth Ferguson on 24. September 2016 - 16:55.

    Very crunchy and delicious.  

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  • (No subject)

    Submitted by JGT on 17. July 2015 - 20:11.


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