May 03
Makes 18
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 (190g) plain flour
1/2 cup (85g) blanched almonds, chopped
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.
Source
Fresh Living - April 2004 , Page 49
Recipe by Wendy Brodhurst
