almond-based biscuit topped with pine nuts

Almond-Based Biscuit Topped with Pine Nuts (Thermomix Recipe)

These almond-based biscuits with pine nuts are a timeless classic inspired by Mediterranean and Middle Eastern baking. Naturally gluten-free, lightly sweet, and delicately nutty, they’re perfect with coffee or tea. Using the Thermomix, this recipe comes together quickly with consistent, foolproof results every time.

Ingredients (Makes 12–14 biscuits)

250 g blanched almond flour (finely ground almonds)
150 g sugar
2 large egg whites
1 teaspoon almond extract (optional but recommended)
Zest of 1 lemon (optional)
60 g pine nuts
1 tablespoon icing sugar (for dusting, optional)

Preparation

Step 1: Preheat and Prepare

Preheat oven to 170°C (340°F).
Line a baking tray with parchment paper.

Step 2: Mix the Dough (Thermomix)

Add sugar to the Thermomix bowl.
Blend 10 sec / speed 10 (to make superfine sugar).
Add almond flour and lemon zest.
Mix 10 sec / speed 5.
Add egg whites and almond extract.
Mix 20 sec / speed 4, scraping down sides if needed.

The mixture should be soft, slightly sticky, and easy to shape.

Step 3: Shape the Biscuits

With lightly damp hands, form small balls (about walnut-sized).
Place on the prepared tray, spacing slightly apart.
Gently flatten each biscuit.

Step 4: Top with Pine Nuts

Press pine nuts generously onto the top of each biscuit.
Lightly press so they adhere well during baking.

Tip: Slightly damp fingers help the pine nuts stick better.

Step 5: Bake

Bake for 15–18 minutes, until the edges are lightly golden but centers remain pale.
Do not overbake—these biscuits should stay soft inside.

Step 6: Cool and Finish

Allow biscuits to cool on the tray for 5 minutes, then transfer to a rack.
Dust lightly with icing sugar if desired.

Tips for Perfect Almond Pine Nut Biscuits

Fine almond flour matters: Too coarse and the texture will be crumbly.
Egg whites only: They give lightness without richness.
Watch the oven: Almond biscuits brown quickly.
Resting improves flavor: Even better the next day.

Variations

Orange version: Replace lemon zest with orange zest.
Honey-almond: Replace 30 g sugar with honey for a deeper sweetness.
Extra crunch: Lightly toast pine nuts before topping.

Why You’ll Love This Recipe

Naturally gluten-free
Elegant yet simple
Minimal ingredients
Perfect with espresso or tea
Thermomix makes it fast and consistent

Storage

Store in an airtight container at room temperature for up to 5 days, or freeze baked biscuits for up to 1 month.