Description
Soft, buttery almond crescents coated in icing sugar. Easy to make, melt-in-your-mouth cookies perfect for holidays or afternoon tea.
Ingredients
Units
Scale
- 1 3/4 cups cake flour
- 1 cup ground almonds
- 1/4 cup granulated sugar
- 1 tsp almond essence
- 250 g butter (room temperature)
- 1 cup icing sugar (for rolling cookies)
Instructions
- Preheat your oven to 150°C (300°F) and line a large baking tray with parchment paper.
- In a mixing bowl, combine 1 ¾ cups of cake flour, 1 cup ground almonds, and ¼ cup granulated sugar.
- Add 250 g soft butter and, using your hands or a pastry cutter, work it in until the mixture looks like breadcrumbs.
- Mix in 1 tsp almond essence and gently knead until it forms a soft dough that holds together.
- Pinch off small pieces of dough (about a tablespoon each) and roll them into short logs.
- Curve them slightly to form crescents and place them on your prepared tray, leaving a bit of space between each.
- Bake for 10–15 minutes, or until the bottoms are lightly golden. They shouldn’t brown too much; just a hint of color is perfect.
- Cool for 5 minutes, then while still slightly warm, roll the crescents gently in 1 cup icing sugar so they get that beautiful snowy coating.
- Let them cool completely on a wire rack before storing in an airtight tin.
- They’ll keep for about a week, but honestly, they’re too good to last that long.
Notes
Created, prepared, tried, and tested by Gail
