Tamal Ray’s recipe for honey and almond brittle biscuits

Honey & Almond Brittle Biscuits

Course Dessert
Cuisine Persian
Keyword Almond, Biscuit, Honey
Servings 12 biscuits


  • 15 g unsalted butter
  • 15 g double cream
  • 75 g honey
  • 35 g caster sugar
  • 0.25 tsp salt
  • 1 tsp lemon juice
  • 20 g plain flour
  • 100 g sliverd almonds


  • In a small saucepan, melt the butter, then stir in the cream, honey, sugar, salt, lemon juice (just a touch, or the dough will be too loose, which will cause the biscuits to spread too much while baking) and flour, until combined, then tip in the almonds and stir to coat
  • Spoon teaspoonfuls of the mix on to two or three baking sheets lined with greaseproof paper – they will spread out while cooking, so you’ll probably be able to fit only about four to a tray – and flatten a little with the back of a wet wooden spoon.
  • Bake at 180C/350F/gas mark 4 for seven minutes, then remove, leave to cool and enjoy with a cup of tea or a scoop of ice-cream.


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