Almond Kifli Bonus Recipe

This treasured family recipe comes from the kitchen of Sharon Katz.

The kifli have become an MMCC favourite since this recipe was published in ‘Monday Morning Cooking Club – the food, the stories, the sisterhood’ in 2011.

Looking for these amazing Heilala products? Find them here. 

Almond Kifli

We are so excited to showcase a couple of Heilala’s wonderful products in this recipe for almond kifli, a deliciously crumbly and more-ish biscuit. The primary flavours in the kifli are almonds and vanilla so it is so important to use fresh, good quality nuts and the best vanilla you can find.
Course Sweet Things
Cuisine European
Servings 60


  • 125 grams (1 scant cup) Whole raw almonds skin on
  • 250 grams (2 sticks plus 1 tbspn) Unsalted Butter at room temperature
  • 2 1/3 cups Plain (All purpose) Flour
  • 1 tbsp Heilala pure vanilla organic (or caster) sugar
  • 1 cup icing (confectioners) sugar
  • 1/2 tsp Heilala ground vanilla powder


  • Preheat the oven to 160ºC and line 2 large baking trays with baking paper.
  • Grind the almonds in a food processor. Add the butter, flour and vanilla (or caster) sugar and pulse gently until the mixture comes together. You can also do this by hand.
  • Roll the dough into small thumb sized rolls bend into crescent shapes. Place on trays and bake for 30 - 40 minutes or until pale and golden.
  • Make vanilla icing sugar by sifting together the icing sugar and ground vanilla powder. When the biscuits have cooled, roll them in the vanilla icing sugar to generously coat.
  • Store in an airtight container, sprinkled with any remaining icing sugar. Makes 60.


  1. Lisa Goldberg

    Hi Ruth,
    Apologies it was not very clearly written. I have amended it. The caster sugar can be substituted for the 1 tablespoon of vanilla sugar. The icing (confectioners) sugar is mixed with vanilla powder and roll the biscuits in this mixture once they have cooked. Hope this makes sense. Best,

  2. Michal

    I found the mix a bit dry and very hard to shape into balls let alone crescent. any advice? I read a couple of recipes which cream the butter and sugar first. will that work here? I have to say though, they were delicious and very morish!

    1. Lisa Goldberg

      Hi Michal, so sorry to hear that it didn’t work easily for you. The mixture is not a soft, wet one but it is definitely not dry and can be shaped quite easily. Perhaps there was too much flour added to the mix – the quantity of flour is 2 1/3 cups precisely (not packed or heaped), equivalent to 500 g (17 oz). The butter needs to be at room temperature, which means soft (but not melted).
      Perhaps either of these might make a difference? I have made these kifli many times and do it all in the food processor for a lovely result. I do hope you might try again?
      Happy cooking,

  3. Trolley Mate Uk

    I hope to see more updates from you. Thank you for sharing!

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