I don't always have blanched almonds in my cupboards, they're perfectly fine without them as you can see by my photo.
These worked a treat for me. I didn't have any almond oil, but added a little vanilla essence instead. I also added half a glace cherry on top of each. I made the biscuit around 2.5 inches in diameter and cooked for 12 minutes (with them around 4mm thick) and the result was perfect. Really tasty biscuits. - 22 Aug 2013
Lovely biscuits, but Im not sure 'Easy' is the way to describe them. I admit that biscuits is not one of my baking strengths, so I am sure many people will get on fine with this recipie. As a biscuit bungler I was attracted to making these. I made one batch, baked in two halves, and then 2 hours later made another batch. First lot baked were obviously too thin and over cooked within 10 minutes, second batch I put the dough in the fridge and returned an hour later..once the dough warmed up, made some larger thicker ones...yummy, great texture: perfect. The last batch I made (I thought exactly the same as the previous lot) spread in the oven, were too crumbly to take off the tray to cool and definitely didnt taste quite as nice. Overall, lovely tasting biscuits: yes...easy: not for me. - 05 Jul 2013
Delicious biscuits but I made less 15 or so so they were thicker and they needed longer than 15 minutes to cook more like 20 or 25 minutes. - 25 Nov 2013