These biscuits are beautiful and taste even better the next day. The original recipe is from here. I’ve modified it slightly. My version below.
You’ll need – biscuits:
- 150g almond meal
- 150g cake & biscuit flour (sifted)
- 150g unsalted butter, chilled, cubed
- 70g sugar
- 2 egg yolks and 1/2 teaspoon vanilla extract (whisked together)
You’ll need – topping: (mix well together)
- 125g icing sugar
- 60g caster sugar
- 1 tablespoon cinnamon sugar or a pinch of cinnamon powder
Sift the flour into a bowl. Add the butter and sugar, and use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add almonds and continue rubbing butter into the mix.
Add egg yolks and vanilla essence, and use your hands to bring the dough together. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 4 even portions and wrap in plastic wrap. Place in the fridge for 15 minutes to rest.
Roll 1 portion of the dough onto a floured surface, using a round cookie cutter, cut out rounds of the dough. Fold each round into half and slightly press a dent into the centre of the semi-circle to form a crescent. Repeat with remaining portions of dough.
Lay biscuits out on a tray lined with baking paper. Place tray in the fridge for 10 minutes.
Pre-heat oven at 180 degrees. Bake biscuits in preheated oven, swapping trays halfway through cooking, for 20 minutes or until lightly browned and crisp.
Roll the warm biscuits in the sugar mixture and transfer to a wire rack to cool completely. Enjoy!