Almond Biscuit Baskets Recipe

a Valentine's heart made from mini cakes
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 Updated 30/09/2015

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These biscuits can be used as a very impressive dessert. Shaping the biscuits can be a little tricky but with practice you can achieve excellent results. It would be advised to have a dry run before the big evening. Fill with cream and fruit.


    For the almond biscuits:
  • 2 egg whites
  • 1 tablespoon blanched almonds
  • 1/2 cup caster/superfine sugar
  • 2 tablespoons plain flour
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons organic butter

  • For the filling:
  • 3/4 pint organic double cream
  • strawberries
  • raspberries
  • icing sugar to taste
  • a little grated chocolate
(see measure conversions for more information on quantites)


  1. Put the almonds into a food processor and chop finely.
  2. Whip the egg whites with the sugar until foamy but not stiff.
  3. Add the sieved flour, vanilla and almonds.
  4. Melt the butter (do not make it hot) and add to the mixture.
  5. Mix well.
  6. Put teaspoonfuls of the mixture, keeping them at least 6 inches apart, onto a buttered baking sheet.
  7. Flatten the mounds of mixture.
  8. Bake at 180 degrees centigrade (see temperature conversions) for about 5 minutes.
  9. The biscuits should be golden at the edges.
  10. Remove from the oven and allow to cool a little.
  11. Whilst the biscuits are still pliable, lift with a flat knife and shape over the base of a small cup (butter the cup first).
  12. Allow to go completely cold.
  13. Put the shaped biscuits into an airtight tin.
  14. You will probably need to practice to get 4 perfect "baskets".
  15. Just bake two biscuits at a time on one large baking tray.
  16. Butter it very well and have your two moulds and palette knife ready.
  17. If the biscuits break when you try to lift them, you are lifting too soon; leave them for a few more seconds. Too long however and they will be too brittle to lift.
  18. If they break as you shape them over the cup or whatever mould you choose you can pinch the mixture together; a couple of little holes will not matter.
  19. Whip the cream and sweeten with the icing sugar.
  20. Check sweetness.
  21. Fold in the chopped strawberries and whole raspberries.
  22. Just before serving pile fruit mixture into two or three baskets each.
  23. Decorate with a sprinkling of grated chocolate.

Prep Time: 30 minutes

Cook Time: 5 minutes

Yield: 4 - 6 portions


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