Ultra-melt-in-the-mouth Amlou shortbread biscuits

Ingredients

• 250 gsoft butter (salted butter is even better)
• 110 gicing sugar
• 1/2 teaspoonvanilla powder or 10 g vanilla sugar
• 1 egg + 1 egg yolkegg and egg yolk
• 85 gcornflour
• 60 gground almonds
• 6 gbaking powder
• 260–290 gplain flour (depending on how much the dough absorbs)
• 1 generous pinchsalt
• to tasteAmlou, sweetened peanut butter or jam
• to tasteicing sugar, for dusting

Instructions

1. 1

   Cream butter and sugar

   In a stand mixer or a large bowl, mix the soft butter with the sugar and vanilla until creamy. Add the egg and egg yolk while continuing to mix.

2. 2

   Mix the dough

   Add the cornflour and ground almonds, then mix in the baking powder, salt and flour until you have a very soft, uniform dough that is not sticky. Cover it and chill for 10–15 minutes.

3. 3

   Heat the oven

   Preheat the oven to 170°C.

4. 4

   Shape the biscuits

   Form even walnut-sized balls of dough, about 25 g each. Arrange them on a baking tray lined with baking paper or a baking mat.

5. 5

   Make the centres

   Use a finger or a measuring spoon to press a deep hollow into the centre of each ball, taking care not to pierce the dough.

6. 6

   Bake until pale

   Bake for about 15 minutes. The biscuits should be only just golden.

7. 7

   Cool and fill

   Leave the biscuits to cool on the baking tray. Dust them with icing sugar, then fill the hollows with Amlou or another filling of your choice.

What are Amlou shortbread biscuits?

These are French-style small, tender biscuits with cornflour and ground almonds in the dough, shaped with a hollow for a sweet filling. Amlou is a Moroccan spread traditionally made with almonds, argan oil and honey; this recipe also suggests sweetened peanut butter or jam.

The combination of cornflour, butter and almonds gives the biscuits their delicate, crumbly character, while the filling adds a soft centre. Their simple shaping makes them well suited to a small-batch home bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 255 calories, 0g protein, 0g carbs, 0g fat.

Butter and the filling contribute most of the fat, while flour, cornflour and sugar provide much of the carbohydrate; egg and almonds also contribute some protein. Pair a biscuit or two with fruit or plain yoghurt if you want a more balanced snack.

Choosing the ingredients

Soft butter: it needs to blend smoothly with the icing sugar and vanilla into a creamy mixture. Salted butter is suggested in the recipe; if using unsalted butter, keep the pinch of salt in the dough.

Flour: the recipe gives a range of 260–290 g because the dough may absorb different amounts. Add enough to make it soft and uniform without becoming sticky.

Filling: Amlou gives a nutty, honeyed flavour, while sweetened peanut butter or jam offers an alternative. The recipe leaves the filling quantity to taste.

Getting a soft dough

Cream the butter, sugar and vanilla until the mixture looks smooth, then incorporate the egg and yolk. Mix in the dry ingredients until no loose flour remains, but stop once the dough is cohesive and soft.

Chilling for 10–15 minutes firms the dough slightly and makes it easier to shape. It should feel pliable rather than wet or sticky when you roll it.

Shaping the hollows

Even portions: make walnut-sized balls of about 25 g so they bake at a similar rate. Set them on the lined tray with room between them.

Deep centres: press firmly enough to create a well for the filling, but stop before the dough splits through. If the edges crack, gently reshape them before baking.

Judging when they are baked

Bake at 170°C for about 15 minutes, as directed. These biscuits should remain pale, with only a slight golden tint rather than a deep brown colour.

Let them cool on the tray before dusting and filling. They are delicate while warm, and cooling helps them firm up enough to handle.

Serving and filling

Dust the cooled biscuits with icing sugar, then spoon or pipe a little Amlou, sweetened peanut butter or jam into each hollow. Add the filling after baking so its flavour and texture remain distinct.

Serve them with tea or coffee as a small sweet bite. Their nutty filling also pairs naturally with the almond flavour in the biscuit.

Recipe notes & tips

• Weigh the dough portions at about 25 g each for more even baking.
• Keep the butter soft, not melted, so it creams properly with the sugar.
• Add the flour gradually within the stated 260–290 g range and stop when the dough is no longer sticky.
• Press the centres deeply but leave a layer of dough beneath each hollow.
• Wait until the biscuits have cooled before dusting and filling them.

Variations

• Use Amlou: fill the cooled hollows with Amlou for the recipe’s nutty, honeyed option.
• Choose peanut butter: use sweetened peanut butter in place of Amlou.
• Add jam: fill each centre with your preferred jam after baking.
• Use vanilla sugar: replace the vanilla powder with 10 g vanilla sugar as specified.
• Keep the salt: use salted butter for the savoury balance suggested in the recipe.

Common mistakes to avoid

• Adding too much flour: the dough can lose its soft texture; add only enough to make it non-sticky.
• Skipping the chill: the dough may be harder to shape; refrigerate it for 10–15 minutes.
• Piercing the base: the filling may not sit in a proper well; press deeply but do not go through the dough.
• Baking until deeply browned: the biscuits should be only just golden; check them at about 15 minutes.
• Filling while warm: the biscuits are delicate straight from the oven; cool them on the tray first.

How to store

Once completely cool, store the biscuits in an airtight container. The recipe does not specify a storage duration; if filled with a perishable spread, follow the filling’s storage guidance.

Frequently asked questions