Toasted Almond Crescent

Ingredients

Plain Flour 125g
Salt ½ Teaspoon
Unsalted butter 125g (softened)
Icing sugar 85g (sifted)
Vanilla essence ½ Teaspoon
Almond essence ½ Teaspoon
Toasted Almonds 50g (chopped)

Method:

Preheat the oven to 160C/325F/Gas mark3. Sift the flour and salt together. Set aside. Using an electric mixer, cream the butter and icing sugar until the mixture become smooth. Than mix vanilla & almond essence, and toasted almonds in it. Then add the flour mixture and mix until the dough forms.

Taking two teaspoons of dough at a time make forms into 6cm/ 2 ½ inch long cylinders. Taper the ends and curve into crescent shapes. Place the crescents 2.5 cm/ 1 inch apart on an ungreased baking sheet. Bake for about 25 minutes or until the ends and bottoms of the cookies are golden.

Transfer to a wire rack and leave to cool for about 15 minutes. Sift the remaining icing sugar into a bowl. Roll the cookies in the sugar until they are evenly coated.

Enjoy the delicious and delightful sugar coated Almond crescent.