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(Experiment 52) Almond biscuit

When I was young we had 1 bakery in the village. It was owned by a Belgium couple and everything they made was really good. One of the pastries they made was an almond cookie with a sugar glazing called “Mirroir” as it kind of resembles a mirror.

Unfortunately, things went sour in the couple and they divorced, closed the shop, and sold. Ever since each time I visit a bakery I lookout if they happen to have any but unfortunately I have only found them once and the bakery went bankrupt. So while not a perfect replica it’s pretty close and satisfy my need.

You need

  • 100g butter
  • 60g sugar
  • ¼ tsp salt
  • 1 egg
  • ¼ tsp vanilla extract
  • 100g cake (All-purpose works too) flour
  • 120g almond flour
  • 1g baking powder
  • 1 egg yolk + 1 tsp milk ( whichever type you have or just water)


  • 1 egg white
  • 160g icing sugar
  • Optional 1/2 lemon juice  ( this give a tint of lemon to it)


  1. In a stand mixer bowl, whip the butter then add the sugar and salt. Once you have a paste, add the vanilla extract and the egg then mix again.
  2. Remove bowl from the stand mixer.

  3. Add the almond flour + flour + baking powder. Using the side of a spatula you want to “knife” the mix. Scoop the side and keep cutting through the mix until all the flour is incorporated.
  4. Make a ball, cover, and put in the fridge for 30 mins.
  5. Take it out of the fridge and cut it into 15-20 pieces, shape them as you wish. I find it easier to shape them in my hand, about ½” thick but the result is not as pretty.
  6. Beat the egg yolk with the milk and lightly brush it on the biscuit.
  7. Bake at 350F for about 14 mins
  8. Let cool before you put the icing
  9. When they are cooled, make the icing. In a bowl dump the icing sugar (and lemon juice if you opted for this) + egg white and mix. If it’s very liquid, add more sugar. It should be about toothpaste consistency
  10. If you have an icing bag go for it, it makes a much better result. Let them dry about 60 mins and eat.
    To preserve them, put them in a container and cover loosely else they will become “wet”

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