Almond Tart

Blocks of almond tart dusted with icing sugar.


Making these cookies is rather like going back in time for me! This is one of my mother’s recipes that my family have enjoyed for as long as I can remember. (Even now, if you were to have a peek in her biscuit tin there is a good chance you would find some of these inside.) There was often a block of almond tart tucked in my lunchbox or gobbled up as an afternoon treat after school.


Aerial photo of almond cookies with icing sugar.


This recipe comes from my ebook “Cookie Jar”. If you have not downloaded it yet please do! It has some of my favourite cookie recipes and I just know there will be something in there that you will love.


Almond tart squares.



An oldie but a goodie, this almond tart is dense, soft and perfect with a cup of tea. Although right now I am feeling like there is simply no time for tea breaks – it’s December tomorrow (when did that happen?) and it feels as though there is still so much to do before the end of the year! The good news is that I have lots of delicious Christmas recipes and foodie gifting ideas to inspire you these holidays, so be sure to keep checking in for those. In the meantime, happy baking!

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ALMOND TART


Makes 24 squares

Blocks of almond tart cookies dusted with icing sugar.




220g butter, softened
180g castor sugar
80g marzipan, grated
1 large egg
1 ¼ tsp almond essence
300g flour
1 tsp baking powder
pinch of salt


Step 1.) Preheat the oven to 180°C. Grease a 25 x 15cm baking tin and line the base with paper. 

Step 2.) Cream the butter and sugar together until combined. Mix in the marzipan.

Step 3.) Add the egg and almond essence and mix to combine. Sift in the flour, baking powder and salt and mix until everything comes together.

Step 4.) Gently press the dough into the baking tin. Use a fork to mark lines on the surface of the dough down the length of the pan. Bake for 25 minutes or until golden. Allow to cool completely before removing from the pan and cutting into squares.

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