Christmas Biscuit – Small Almond Squares

Ingredients

• 250 g All-purpose flour (Sift to avoid lumps)
• 150 g Unsalted butter (Soft butter at room temperature, cut into cubes)
• 1 teaspoon Ground cinnamon
• 1 pinch Salt
• 80 g Brown sugar
• 50 g White sugar
• 1 Egg (For the dough, plus 1 beaten egg for glazing)
• 100 g Almond flour (Provides almond flavor and a sandy texture)

Instructions

1. Mix flour and butter

   In a bowl, pour the flour then add the soft butter in small cubes. Mix first with a spoon, then rub with the fingertips until a coarse sandy texture is achieved.

   Time: PT5M

2. Incorporate sugars and spices

   Add the cinnamon, salt, brown sugar and white sugar. Mix lightly then work the dough with the hands to homogenize.

   Time: PT3M

3. Add the egg and almond flour

   Make a well in the center, pour in the egg then the almond flour. Mix then knead until a homogeneous ball forms that releases from the sides of the bowl.

   Time: PT5M

4. Shape and roll out the rectangle

   Place the dough on parchment paper and roll it out with a rolling pin to about 6 mm thickness, forming a rectangle of about 21 × 31 cm. Trim the rounded edges and reuse them to keep a clean rectangle.

   Time: PT5M

5. First chilling

   Place the dough rectangle in the freezer for 15 minutes to firm up slightly.

   Time: PT15M

6. Brush with egg and refrigerate

   Brush the surface with a beaten egg using a brush, then place the dough in the refrigerator for 30 minutes so the glaze is absorbed.

   Time: PT32M

7. Second egg wash

   Remove the dough, brush it again with a beaten egg to achieve a nice coloration.

   Time: PT2M

8. Create decorative grooves

   Using a fork, draw diagonal grooves on the surface of the biscuit.

   Time: PT2M

9. Preheat the oven

   Preheat the oven to 200 °C on convection mode.

   Time: PT5M

   Temperature: 200°C

10. Baking

    Place the tray in the oven and bake for 12 to 15 minutes, until the surface is golden.

    Time: PT12M

    Temperature: 200°C

11. Cooling

    Let the biscuits cool on the tray for about 15 minutes before handling.

    Time: PT15M

12. Cut the squares

    With a sharp knife, cut the edges to obtain neat squares or rectangles. Place on a serving platter.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Unsalted butter: Margarine
• Instead of Ground cinnamon: Nutmeg
• Instead of Salt: Sea salt
• Instead of Brown sugar: Brown sugar
• Instead of White sugar: Cane sugar
• Instead of Egg: Egg substitute, Beaten egg
• Instead of Almond flour: Ground almonds

Equipment Needed

• Mixing bowl
• Wooden spoon
• Rolling pin
• Parchment paper
• Baking sheet
• Kitchen brush
• Oven (convection)
• Fork
• Sharp knife
• Serving platter (optional)

Critical Steps — Do Not Skip

• First chilling in the freezer (15 min)
• Rest in the refrigerator after the first glaze (30 min)
• Baking until golden coloration (12‑15 min)
• Cut the biscuits while still warm for clean edges

Chef Tips from the Video

• Use butter at room temperature to achieve the ideal sandy texture.
• For an even shinier glaze, add a teaspoon of milk to the beaten egg.
• If you like almond flavor, lightly dust the biscuits with almond flour before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container away from moisture for up to 3 weeks.

Freezer: The biscuits can be frozen for 1 month in a freezer bag; let them thaw at room temperature before serving.

Room temperature: At room temperature, they stay fresh for 5 to 7 days in a tightly sealed box.

Make-Ahead Tips

• Prepare the dough and keep it frozen for up to 1 month; let it thaw before rolling out.
• Bake the biscuits ahead of time and store them in an airtight box for gifting.