Almond Crescents

Makes: approx. 30 biscuits

Ingredients

• 250 g plain flour

• 200 g butter

• 175 g almond meal

• 100 g caster sugar

• 1 teaspoon vanilla essence

• Finely grated zest of 1 lemon

• Icing sugar, to dust

  
  

Method

1. Sift the flour and almond meal into a bowl.

2. Cream the butter and caster sugar together until light and fluffy. Add the vanilla essence and lemon zest then beat again untill well mixed.

3. Add the flour and almond meal to the butter mixture. Fold with a metal spoon until all ingredients are fully incorporated and a slightly firm dough forms.

4. For even‑sized biscuits (this makes forming the crescents much easier):

   • Spread the dough evenly into a baking‑paper‑lined tray (approx. 20 × 30 cm).

   • Place in the fridge to firm up for 30 minutes.

   • Slice the dough into 30 equal rectangles (6 along the length × 5 along the width).

5. Line 2 baking trays with baking paper. Preheat your oven to 170°C.

6. Shape the crescents:

   • Take one piece of dough at a time.

   • Roll it between your palms so the ends become slightly tapered.

   • Bend it into a crescent shape and place it on the lined tray.

   • Repeat with the remaining dough, spacing the cookies apart (they will spread while baking).

7. Bake for approximately 20 minutes, checking after 15 minutes. The biscuits should be only lightly coloured and just firm to the touch.

8. Remove the tray from the oven and dust the biscuits generously with icing sugar while still warm. Leave them on the tray to cool completely.

9. Store in an air tight container for up to 5 days (if they last that long!!)