Salted almond snaps

Salted almond snaps

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(8 ratings)

Prep: 30 mins Cook: 25 mins

More effort

Makes 6
These salty-sweet nut biscuits are ideal for scooping up creamy desserts, such as our strawberry panna cotta

Nutrition and extra info

Nutrition: per snap

  • kcal226
  • fat16g
  • saturates5g
  • carbs17g
  • sugars13g
  • fibre0g
  • protein4g
  • salt0.3g


  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 75g soft light brown sugar
  • good pinch sea salt flakes
  • 1½ tbsp plain flour
  • 100g toasted flaked almond


  1. Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Melt the butter, sugar and a good pinch of sea salt in a large pan until combined and bubbling – don’t let this get too dark. Add the flour and almonds, and stir until coated in the buttery liquid.

  2. Working quickly, spoon 6 mounds of the almond mixture onto the baking tray, spaced a little apart. Gently press down with the back of a spoon to flatten, then sprinkle with a little extra salt. Bake for 10 mins, then allow to cool before serving with strawberry panna cotta - see 'goes well with', right.

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Comments, questions and tips

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30th Jun, 2018
Tasted nice but completely fell apart! Almond crumb was served with my panna cotta!
6th Sep, 2017
Could I make theses with gluten free flour?
23rd Apr, 2017
Why didn't I read the comments first! They all merged into one big blob. That said when cooked snapped them into pieces and although a little sweet were very tasty and good texture. I will make again.
hannah.b.b's picture
9th Apr, 2015
These were delicious, but even though I followed the recipe exactly I found that the six 'mounds' spread out and merged into one in the oven. No matter though - as soon as they came out of the oven I encouraged them into neat squares with a knife, and left them to cool and set. They were lovely, and very more-ish. I would make them again, but would probably dial the sugar down to 50g and dial the flour up to 2 tbsp. A good, quick solution to a lack of biscuits, and the sort of thing I always have the ingredients for lying around.
5th Aug, 2014
These were delicious! I served with chocolate mousse, perfectly sweet and salty, nice snappy texture, just lovely!
22nd Jul, 2014
I'm not quite sure what happened here? The recipe was really easy to follow but instead of my almond snaps coming out as six individuals they merged into one...maybe more flour was needed?
13th Jul, 2014
Made these to accompany the strawberry panna cotta as suggested in the magazine, but a couple of them fell apart a bit. I think perhaps I didn't work quickly enough on the 'working quickly' bit in step 2! A touch overly sweet too. They were ok but not sure I'd make again.
3rd Sep, 2016
Could the flour be replaced for cornflour or another gluten free equivalent? I would love to make these for work but have a colleague who is has coeliac disease.
goodfoodteam's picture
8th Sep, 2016
Hi there, we would suggest using gluten-free recipes to ensure good results. Take a look at these gluten-free biscuit recipes. We hope you find something equally tempting.
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