Cherry and Almond Biscuit Thins recipe

Preparation Time: 90 minutes | Cooking Time: 30 minutes

These crisp little biscuits are remniscent of florentines in their texture, but absolutely British in their flavour! Cherries and almonds combine with sugar, cream and butter as a topping for a traditional rich biscuit dough. Perfect for elevenses.


  • 300g plain flour
  • 200g butter
  • 100g caster sugar
  • 1 egg
  • 4 tbsp. cherries, stoned, chopped
  • 100g caster sugar
  • 100g flaked almonds
  • 2 tbsp. butter
  • 125ml double cream


  1. In a bowl, combine the butter and sugar for the biscuit dough and beat until smooth. Beat in the egg and sift in the flour. Knead until a smooth dough forms and wrap well in cling film. Chill in the fridge for one hour.

  2. Roll out the dough until very thin, around 2-3mm. Grease a baking tray (with tall sides or a lip) and dust with flour, then roll the dough onto it. Prick with a fork.

  3. Pour the caster sugar into a saucepan and over a medium heat, brown it slightly. Don't stir. Take the pan off of the heat and add the butter and cream. Stir to combine. Stir in the almonds and cherries and pour over the biscuit base.

  4. Bake the biscuit in a 200C oven for 15 minutes, then cut into shapes whilst still warm.

These biscuits taste best whilst crisp, so eat them within a few days of cooking! Serves 12.

Recipe Details:

  • Author: Laura Young.
  • Published:

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