Almond Bisticks | Almond Biscuits Recipe

Learn how to make Almond Bisticks recipe with detailed step by step pictures. Almond House style Bisticks recipe, Almond Biscuit recipe with just 4 ingredients.

Almond Bisticks is a classic biscuit recipe that uses just 4 main ingredients. Bisticks are long, thin and delicate cookies that are melt-in-mouth and crisp. The method of baking these almond biscuits recipe is quite simple and can be made even by a novice baker, as there it is mostly dump all ingredients, mix, and bake kind of a recipe.

Jump to:

• Ingredients
• Step by Step Instructions
• Recipe Notes
• Top Tip
• Substitutions & Variations
• Storage & Serving Suggestions
• More Cookie Recipes
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• 💬 Comments

This is my version of the popular Almond House Bisticks recipe and a slightly modified version of my Almond Orange Shortbread Cookies. The main flavor of the bisticks comes from minced almonds and as the biscuits get baked, the almonds also get roasted to a golden brown making the cookies very addictive. There are only 4 basic ingredients needed for making these bisticks but once baked, they are simply out of the world!

Ingredients

Almonds are the main ingredient for making the bisticks. We will either have to chop them roughly into tiny bits or pulse through the blender to get a rough powder. I used a nut cracker to break the almonds down so that there is enough texture in the almond biscuits.

All Purpose Flour or Maida is the main flour used in this recipe. Whole Wheat flour can be replaced in half if preferred.

Powdered Sugar is used for sweetening the almond cookies. If you have confectioners’ sugar (which is very fine), that can be used too.

Butter is the fat used in this recipe and it gives a beautiful nutty flavor combined with almonds, on baked.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In a mixing bowl add ½ cup Butter (at room temperature) and ½ cup Powdered Sugar.

Using a hand whisk or electric whisk beat the butter and sugar until it is light, creamy and fluffy.

Now add 1 cup all-purpose flour and ⅛ teaspoon salt.

Gently mix everything together until the mixture looks crumbly. It should form a ball easily if clumped together.

Next add ⅓ cup roughly powdered almonds (save the remaining for later while baking).

Mix it well together and bring the dough to form a ball.

Line a baking tray with baking paper. Spread the prepared dough evenly of about 1 centimeter thickness.

Sprinkle the remaining powdered almonds all over the top and gently press them in. Leave the prepared dough in fridge for about 30 minutes. Just before the time, preheat the oven at 160°C for 10-15 mins.

Cut the dough vertically and then horizontally into finger sized pieces.

Bake in the preheated oven at 160°C for 20 mins in bake mode and 5 mins in toast mode (to get even browning on top too).

Remove from the oven. The bisticks will be very soft, so make sure to make the cuts again when the baked dough is still soft. As the pre-cut slits are visible, follow along the same lines and work on the dough when it is still hot to make the bisticks.

When the almond bisticks cool down, gently unmold them, and separate them into individual pieces.

Store the almond biscuits in an airtight container at room temperature in a cool place for up to a week.

Recipe Notes

• It is important to ensure that all the ingredients are at room temperature for best result.
• Slow baking the dough at lower temperature yields soft, yet crispy bisticks.

Top Tip

Creaming the butter and sugar is an important step in making crispy and yet light bisticks. As there is no baking soda or baking powder used, beating the butter gives the dough the required airiness.

It is important to get the dough to be cold before baking, for the bisticks to raise properly and not fall flat. That way, the cookies are lighter yet crispy. It is recommended to cool the dough for at least 30 minutes in the fridge (or more if needed).

Making indents before and after baking the dough ensures even shaped and sized cookies. After baking when the tray is still hot/warm, use a knife to run through the indents to separate out the bisticks.

The almond biscuits should be baked at lower temperature for even browning and roasting of almonds in the dough. Keep a close eye on the oven while the cookies are baking, the color of the dough can change very quickly and burn in a few extra minutes if left unattended.

Substitutions & Variations

The all-purpose flour can be replaced with 50% whole wheat flour without impacting the texture or taste of the cookies.

Cashews, Pistachios and other nuts can also be used in the place of almonds.

Storage & Serving Suggestions

Almond Bisticks stay fresh for upto a week in an airtight container at room temperature in a cool dry place. It is best served with hot coffee or tea as an accompaniment but also serves well as a dessert. It is not overly sweet and can be enjoyed as a snack too!

More Cookie Recipes

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