Spelt and Almond Biscuits

with stoneground wholemeal

These biscuits should be quite thin and crispy, with toasted almonds and the delicate flavour of spelt. I use our stoneground organic wholemeal spelt blended 50/50 with the organic white spelt to create a balance of strength of flavour with a light, biscuity texture.

Timing note: the biscuit dough should be made the day before baking in order to chill overnight in the fridge.

Makes 20-22 biscuits


  • 60g almonds
  • 100g caster sugar
  • 100g brown sugar
  • 110g butter, room temperature
  • 1 large egg, beaten
  • ½ tsp baking powder
  • 110g white spelt flour
  • 110g wholemeal spelt flour


Dry toast the almonds in a frying pan for a couple of minutes until fragrant but not burnt, then remove and chop into coarse chunks.

Using an electric hand whisk, beat the sugar and butter together for 5-10 minutes until fluffy and thoroughly combined. Add the egg and continue beating until incorporated.

Hand whisk the baking powder and spelt flours together separately to ensure even distribution of raising agent. Add to the mix and stir in by hand with a wooden spoon, along with the chopped almonds.

Using your hands, roll it into a cylinder, wrap, and place in the fridge overnight to chill.

When you are ready to bake, preheat your oven to 220°C. Line a baking tray with baking parchment.

Slice the cylinder of biscuit dough into discs of roughly 4mm thick and place on the baking tray. (You may need to do them in batches. I do them in three separate batches as they spread a bit in the oven, so give each one space on the tray.)

Bake for 8-10 minutes, until golden in colour. Leave to cool on the trays, or carefully transfer to a board to cool using a fish slice. They crisp up as they cool.

These will keep for up to three days in an airtight container in a cool, dry place.