2. Ingredients
• 250g unsalted butter, at room temperature
• 1/2 cup (80g) icing sugar mixture, extra for
dusting
• 1 tbs brandy
• 1 tsp vanilla essence
• 2 1/2 cups plain flour
• 1/2 cup (85g) blanched almonds, chopped
3. Method
• Use an electric beater to beat butter, with icing
sugar mixture, brandy and vanilla essence until
pale and creamy.
• Fold in plain flour and almonds. Refrigerate for 15
minutes to chill.
• Preheat oven to 160°C. Roll 2 tbs of the mixture
into a short log and then bend slightly to make a
crescent shape. Place onto the tray. Repeat with
the remaining dough. Bake for 20 minutes or until
crisp. Cool slightly. Then sprinkle biscuits with
extra icing sugar.
