Crescent shaped almond shortbread biscuits dusted with icing sugar.
125g unsalted butter
1/2 cup caster sugar
1/2 tspn vanilla
1 cup plain flour
3/4 cup finely ground almonds
Icing sugar, sifted, for sprinkling
1. Cream butter, sugar and vanilla until fluffy, stir in flour and almonds. Knead on a lightly floured surface until smooth, refrigerate 30 minutes.
2. Divide mixture into 20 pieces, shape pieces into crescents. Place onto lightly geased baking trays.
3. Bake in a moderately slow oven 160C for 15 minutes or until crescents are a pale straw colour. Loosen, sprinkle with icing sugar, cool on trays.
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