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Versatile Almond Biscuits



64 portion(s)

300g Almond meal

  • 300 grams Almonds (raw)
  • 100 grams rolled oats
  • 1 teaspoon baking powder
  • 60 grams pecans, OR Macadamias.
  • 60 grams Threaded Coconut
  • 100 grams sultanas, OR dried apricots, dates, cranberries, etc.
  • 1 teaspoon Vanilla Essence/Extract
  • 1 egg
  • 6 tablespoons yoghurt, OR milk, soy milk, almond milk etc.
  • 200 grams Maple syrup, OR rice syrup, honey etc
  • 100 grams dark chocolate chips

Recipe's preparation

  1. Place Almonds, Oats and Baking Powder in TM and chop on 6 for 10 seconds. Set aside in big bowl.

    Weigh Coconut and set aside with other dry ingredients.

    Chop pecans on 7 for 3 secs and set aside with other dry ingredients.

    Add chocolate chips to big bowl of dry ingredients.

    Chop sultanas on 7 for 10 seconds. 

    Add egg, vanilla, liquid sugar and yoghurt to TM and mix on 4 for 10 secs.

    Pour wet ingredients over dry and mix together with clean hands.

    Shape into slightly smaller than golf size balls and flatten.  

    Bake in hot oven, 200-220degrees for 15minutes.  

    Should be golden brown.




Accessories you need



This recipe can be gluten free by replacing the 100grams of oats with more almond meal.  

This recipe can be lactose free by replacing the yoghurt with soy milk, almond milk etc.

If you halve all ingredients, then use the thermie for the last step by pouring the dry ingredients back into the TM and mix on reverse, speed 2 for 20 seconds.  

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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