Almond Flakes

Almond Flakes


  • 2⁄3 Cup Butter
  • 1 1⁄4 Cup Sifted plain flour
  • 1⁄2 Cup Toasted blanched almonds (Grated or Finely Chopped)
  • 3⁄4 Cup Icing Sugar
  • 1 Egg white
  • 1⁄2 Teaspoon Almond extract
  • 1 Egg yolk beaten
  • 4 tablespoons sugar


  • Cut butter into flour until particles are the size of rice kernels.
  • Blend in almonds, icing sugar, and salt.
  • Beat the egg white and extract until frothy; add to flour sugar mixture, mixing until a soft dough is formed.
  • Shape dough into a ball; knead lightly with fingertips until mixture holds together.
  • Chill dough thoroughly.
  • Roll a third of dough at a time 1/8 inch thick between sheets of waxed paper.
  • Cut with a 2-inch round cutter.
  • Transfer to ungreased cookie sheets; brush tops with egg yolk and sprinkle each with 1/4 tea spoon sugar.
  • Bake at 300F for 18 to 20 minutes.


Tested by Ada Barnett: Farmer at Art in the Jeanne d'Moore test kitchen (Moora, WA)

Almond Flakes

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103 Gardiner Street
Moora, Western Australia 6510

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