Mum's almond crisp biscuits

Nici Wickes shares her mum's almond crisps recipe. They keep crispy for ages and are the perfect accompaniment to a cuppa. Try crumbling them over soft vanilla ice cream for an easy dessert!

By Nici Wickes
  • 15 mins cooking
  • Makes 36
  • Print


  • 125 gram butter
  • 1 cup brown sugar, plus 1 tbsp extra
  • 1/2 beaten egg
  • 1 cup oats
  • 1/4 cup almonds, chopped (or use almond slivers)


  • 1
    Preheat oven to 180°C. Line 2 baking trays with baking paper.
  • 2
    Melt the butter and sugar gently, then add the beaten egg, oats and almonds. Mix well.
  • 3
    Place teaspoon amounts onto a tray. It should take about 10-12 crisps, evenly spaced, as they do spread.
  • 4
    Bake for approximately 5-6 minutes, watching carefully as they can burn very quickly.
  • 5
    Remove from the oven and place the next tray in. As the first batch cools, slip them off on to a wire rack. Repeat with the last 12.
  • 6
    Keep in an airtight container. They will last for at least a week.


  • These make an ideal gift, stacked, wrapped in cellophane and tied with a ribbon. - The crisps are popular with coffee, and delicious crumbled over ice cream and fruit.

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