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Tea Time Almond Cream Sandwiches with Sweet Almond Icing
These Tea Time Almond Cream Sandwiches bring together buttery biscuits and a smooth almond icing centre.
The biscuit tin has a new favourite. These tender almond sandwiches bring a sweet little twist to tea time.
Why You’ll Love and Enjoy Tea Time Almond Cream Sandwiches
- Tea Time Almond Cream Sandwiches are the sort of little biscuits that look pretty without requiring fancy decorating skills.
- Buttery, delicate biscuits with a lovely almond flavour
- Sweet creamy icing tucked between two crisp biscuits
- Easy to cut, pipe, store and serve with tea or coffee
Tea Time Almond Cream Sandwiches
- Prep Time: 25 minutes
- Cooling Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: Approximately 24 sandwich biscuits, depending on the size and thickness 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
Tender, buttery little biscuits with a delicate almond flavour and a sweet creamy filling tucked between them. They’re lovely with a cup of tea, and honestly, the hardest part is waiting for them to cool before sandwiching them together.
Ingredients
Units
Scale
Biscuits
- 1 cup plus 2 tablespoons – 250 g margarine, softened
- 1/2 cup icing sugar, sifted
- 1 tsp almond essence
- 2 cups cake flour, sifted
- 1/2 cup Maizena – Cornflour, sifted
Almond Icing
- 1 cup icing sugar, sifted
- 2 tablespoons plus 1 teaspoon – 30 g margarine, softened
- 1/2 tsp almond essence
Instructions
- Preheat the oven to 320⁰F (160⁰C). Line baking sheets with parchment paper or lightly grease them.
- Beat 250 g softened margarine and 1/2 cup sifted icing sugar until creamy and smooth. You don’t need to whip it for ages, just make sure there are no obvious lumps of margarine.
- Add 1 tsp almond essence and mix it through.
- Gradually add 2 cups sifted cake flour and 1/2 cup sifted Maizena, a little at a time, mixing until you have a soft, pliable dough. Don’t tip all the flour in at once. Depending on the margarine and flour, you may find the dough comes together slightly differently each time.
- If you’re piping the biscuits, the dough should be soft enough to pipe but still hold its shape. If you’re cutting shapes, gently roll the dough out on a lightly floured surface and cut into your preferred shapes. Try not to make them too thick, as you’ll be sandwiching two biscuits together.
- Arrange the biscuits on the prepared baking sheets, leaving a little space between them.
- Bake at 320⁰F (160⁰C) for 20 to 30 minutes, checking them from about 20 minutes. They should be cooked through and lightly golden around the edges. They don’t need to become deeply browned.
- Leave the biscuits on the baking sheets for a few minutes, then carefully transfer them to a wire rack. Cool completely for 45 minutes to 1 hour before adding the icing. This part matters because warm biscuits will soften the icing and make sandwiching them together rather messy.
- For the icing, beat 30 g softened margarine with 1 cup sifted icing sugar until smooth and creamy. Add 1/2 tsp almond essence and mix until well combined.
- Spread a small amount of almond icing onto the flat side of one cooled biscuit, then gently sandwich it with another biscuit. Repeat with the remaining biscuits and icing.
- Let the assembled biscuits stand for a little while before storing them so the icing can settle.
Notes
Prepared, tried, and tested by Rashika
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Additional Information
- Can I pipe the biscuits instead of cutting them? Yes. Keep the dough soft and pliable so it can be piped easily while still holding its shape. If it feels too firm, allow it to sit at room temperature for a few minutes rather than adding liquid.
- How thick should the biscuits be? Keep them fairly thin because two biscuits will be sandwiched together with icing. Thicker biscuits can become quite substantial once the filling is added.
- Why must the biscuits cool completely before filling? Warm biscuits can soften the margarine-based icing and make it slide out of the sandwich. Let the biscuits cool completely for about 45 minutes to 1 hour before filling.
- How golden should the biscuits be? They should be lightly golden around the edges rather than deeply browned. Overbaking can make these delicate biscuits harder than intended.
- Can I use butter instead of margarine? Yes. Softened unsalted butter can replace the margarine in both the biscuits and icing. The texture and amount of spreading may vary slightly, so keep an eye on the biscuits during baking.
- Can I use vanilla instead of almond essence? Yes. Vanilla will give the biscuits a gentler flavour. You can also use vanilla in the icing while keeping almond essence in the biscuits for a more subtle almond taste.
- Can I make smaller biscuits? Yes. Smaller biscuits are ideal for serving with tea. Start checking them earlier than the stated baking time because smaller biscuits will bake more quickly.
- Can these biscuits be frozen? Yes. For the best texture, freeze the unfilled biscuits in an airtight container for up to 2 months. Thaw them at room temperature before making the icing and sandwiching them together. Finished biscuits can also be frozen, although the icing may become slightly softer after thawing.
- How should I store the finished biscuits? Keep the filled biscuits in an airtight container at room temperature for about 5 to 7 days. Store them somewhere cool and dry, and place parchment paper between layers if stacking them.
- How many biscuits will this recipe make? The yield depends on the size of your cutter or piping shape. This recipe should make approximately 24 sandwich biscuits.
- Why is the dough added gradually? Flour and Maizena can absorb moisture differently depending on the ingredients and weather. Adding them gradually lets you stop when the dough reaches the soft, pliable texture needed for piping or cutting.
- Can I prepare the biscuits ahead of time? Yes. Bake the biscuits ahead, allow them to cool completely and store them in an airtight container. Prepare the icing and sandwich them together closer to serving time for the freshest texture.
- Can I change the filling? Yes. Vanilla icing is an easy alternative, or you can add a small amount of lemon essence for a different flavour. Keep the filling thick enough to stay between the biscuits rather than becoming runny.
Tea Time Almond Cream Sandwiches bring together delicate buttery biscuits and sweet almond icing in a treat that feels special without being fussy. The biscuits are light, the filling is creamy and the almond flavour carries through each bite, making them especially good with a cup of tea or coffee. They’re an easy choice when homemade baking needs to look as good as it tastes.
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