Moroccan almond biscuits

This North African inspired nut biscuits, Moroccan almond biscuits, are delicious with a strong coffee or mint tea and a perfect lunch box addition. Because its both diary and egg free it also keeps very well, maybe you should make a double batch?

  • Prep Time

    20 Minutes
  • Cook Time

    20-25 Minutes
  • Makes

    24 Biscuits


  • 1 cup almond meal
  • ¾ cup pure icing sugar
  • about 1 cup sunflower oil
  • 2 cups self- raising flour
  • 1 small pinch fine salt
  • ½  teaspoon vanilla extract
  • ½  teaspoon almond essence
  • ½  cup or 24 blanched almonds

You'll Need

  • Multix Bake


  1. Preheat oven to 170oC. Line a large baking tray with Multix Bake.
  2. In a large mixing bowl sieve the almond meal, icing sugar and flour.
  3. Stir in the salt, vanilla extract and almond essence. Drizzle in the oil, a little at a time stirring constantly. You only need to add enough oil to make the almond and flour mix start to clump together, the amount may vary depending on the quality of almond meal and flour.
  4. As soon as the mixture starts to clump slightly use your clean hands to knead and press the dough together. Knead the dough for a short time until smooth. Pull off a small quantity and roll in the palm of your hand to form a ball about 3-4cm across Place on the lined baking tray, dust lightly with cinnamon and press a blanched almond in the centre of the biscuit. Repeat with the remaining dough and place each biscuit on the baking tray allowing about 5cm space around each one to allow for expansion as it cooks.
  5. Bake for 20-25 minutes or until the biscuits are lightly golden and cracked on top. Remove from the oven and allow to cool. This is a perfect lunch box biscuit.  Because it doesn’t have any dairy products or egg they keep really well for up to 2 weeks in a airtight  container.