Easy to make, these almond and white chocolate biscuits are a tea-time favourite.


  • 1/2 cup flaked almonds
  • 75g white chocolate, melted, to decorate
  • 185g butter, softened
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups Lighthouse Cake, Biscuit and Pastry plain flour


  1. Preheat oven to 180°C/160°C fan-forced. Line 3 baking trays with baking paper.
  2. Make basic biscuit mix: Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined. Sift flour over butter mixture. Using a wooden spoon, stir to combine (see notes for baking instructions and tips).
  3. Roll biscuit dough out between 2 sheets of baking paper until 4mm thick. Using a small knife, cut dough into 6cm x 3cm rectangles. Place on prepared trays. Re-roll remaining dough and repeat. Sprinkle almonds over rectangles. Press to secure.
  4. Bake for 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Drizzle with chocolate. Set aside for 5 minutes to set. Serve.