Published On: Mon, Aug 24th, 2020

Bakewell tart biscuits

These layered biscuits by Reka Csulak from Holy Whisk Blog are a bitesized twist on the classic Bakewell tart.

Bakewell tart biscuits

Your tea break never looked so tasty with these delicious Bakewell tart biscuits! Our guess is that they won’t last long! This recipe makes 8-12 filled biscuits.

Bakewell tart biscuits

Servings 12


For the almond filling

  • 5 tbsp ground almonds
  • 1 tsp vanilla paste
  • 50 g butter

For the biscuits

  • 100 g butter, room temperature
  • 100 g sugar
  • 1 free-range egg, beaten
  • 1 tsp vanilla extract
  • 200 g plain flour
  • 60 g ground almonds

To decorate

  • egg white, beaten
  • flaked almonds, crushed
  • raspberry jam
  • icing sugar (optional)


For the almond filling

  1. Put the ground almonds, vanilla paste and butter into the food processor. Run a few cycles until they combine into a spreadable consistency.

  2. Place the almond filling into the fridge to chill until you assemble the biscuits.

For the biscuits

  1. Preheat the oven to 190ºC/Gas Mark 5. Soften the butter with a hand mixer, then add the sugar. Mix in the egg and vanilla extract.

  2. Incorporate the flour and ground almonds until you have a wellcombined dough. You can do this in a food processor, too.

  3. Roll the dough out on a floured surface until it is about 1cm (½in) thick.

  4. Use a round cookie cutter to cut out an even number of biscuits. Use a smaller cookie cutter (I used a starshaped cutter) to cut out the centre of half of these round biscuits.

  5. Place them on a lined baking tray. Brush the stamped ones with egg white and sprinkle with crushed, flaked almonds. Bake for about 8 minutes or until the edges begin to turn slightly golden brown. Transfer the biscuits to a cooling rack, then let them harden for a few minutes.

To assemble the biscuits

  1. Take one whole and one stamped biscuit, then spread the almond filling on the whole one. Sandwich it together with the stamped biscuit, then add jam on top. Dust with icing sugar.

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