Mary Berry Almond Cookies Recipe

These Mary Berry almond cookies are everything a good biscuit should be: crisp at the edges, soft and slightly chewy in the middle, and packed with warm, nutty flavour from ground almonds and a scattering of flaked almonds on top. They come together with simple pantry staples and need no fancy equipment, just a mixing bowl and a baking tray. This is an easy bake that suits beginners as well as more experienced hands, and from start to finish you are looking at around 35 minutes, including baking and a short cooling time. Once you try one warm from the oven with a cup of tea, you will understand why this is a recipe worth keeping on hand.

Ingredients

For the Cookie Dough

• 175g unsalted butter, softened
• 150g caster sugar
• 1 large egg
• 1 tsp almond extract
• 225g plain flour
• 100g ground almonds
• 1 tsp baking powder
• Pinch of salt

For the Topping

• 40g flaked almonds
• 1 tbsp granulated sugar, for sprinkling

How to Make Mary Berry Almond Cookies

Prepare the Oven and Tray

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment so the cookies lift off easily once baked.

Mix the Dough

• Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar together until pale, light, and fluffy. This usually takes about 2 to 3 minutes with an electric whisk.
• Add the egg and almond extract: Beat in the egg and almond extract until fully combined and smooth.
• Fold in the dry ingredients: Add the plain flour, ground almonds, baking powder, and salt. Mix gently with a wooden spoon or spatula until a soft, slightly sticky dough forms. Avoid overmixing, as this can make the cookies tough.

Shape and Bake

• Shape the cookies: Roll the dough into balls roughly the size of a walnut and place them on the prepared trays, spacing them well apart as they will spread slightly while baking.
• Add the topping: Press a few flaked almonds gently onto the top of each cookie and sprinkle lightly with granulated sugar for a bit of crunch and shine.
• Bake the cookies: Bake for 12 to 14 minutes, or until the edges are golden but the centres are still slightly soft. They will firm up as they cool.

Cool and Serve

• Cool on the tray: Leave the cookies on the baking tray for 5 minutes to firm up slightly, as they are fragile while hot.
• Transfer to a wire rack: Carefully move the cookies to a wire rack and leave to cool completely before storing or serving.

Tips for Perfect Almond Cookies

Why are my cookies spreading too much?

This usually happens when the butter is too soft or the dough is too warm when it goes into the oven. If your kitchen is warm, chill the shaped dough balls in the fridge for 10 to 15 minutes before baking to help them hold their shape.

How do I stop the cookies from being dry?

Take care not to overbake them. Pull the tray out while the centres still look slightly underdone, as they continue to set on the tray while cooling. Measuring the flour accurately also helps, since too much flour is a common cause of dry, crumbly cookies.

Can I make the dough ahead of time?

Yes. The dough can be made up to 2 days in advance and kept covered in the fridge. Let it sit at room temperature for about 10 minutes before shaping, as it will be quite firm straight from the fridge.

What if I do not have almond extract?

Vanilla extract can be used instead, though the almond flavour will be milder. If you want a stronger almond taste without the extract, increase the ground almonds slightly and reduce the flour by the same amount.

Serving Suggestions

• Enjoy with a pot of tea or coffee for an afternoon treat
• Sandwich two cookies together with a thin layer of jam or chocolate spread
• Crumble over vanilla ice cream for a quick dessert
• Pack into a tin as a homemade gift

Storage

Room Temperature

Once fully cooled, store the cookies in an airtight container at room temperature for up to 5 days. Keep them away from direct sunlight or heat so they stay crisp.

Refrigerator

These cookies do not need refrigeration, but if you prefer, they will keep in an airtight container in the fridge for up to 10 days. Bring to room temperature before eating for the best texture.

Freezing

Baked cookies freeze well for up to 3 months. Layer them between sheets of baking parchment in a freezer-safe container and thaw at room temperature for about an hour before serving. Unbaked dough balls can also be frozen and baked from frozen, adding 2 to 3 extra minutes to the baking time.

Nutrition

• Calories: 165 kcal
• Carbohydrates: 16g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 4.5g
• Sodium: 45mg

Nutrition values are estimates based on one cookie and will vary depending on exact ingredients and portion sizes used.

FAQs