This recipe was given to me many years ago by a Swiss Chef and although a bit fiddly, keeps well in an airtight tin and is loved by everyone.
ALMOND VANILLA CRESCENTS
3oz ( 88gms) ground almonds (grind for approx 80 secs at speed 9)
7oz (220gms) softened unsalted butter (please don't use margarine it just isn't the same)
3oz (88gms) sugar
10oz (280gms) self raising flour
1/2lb (500gms) icing sugar
1 teaspoon vanilla sugar
1. Preheat the oven at 350F (180C)
2. Make a pastry from the flour, butter, sugar and almonds (approx 10secs - speed 6)
3. Shape into a roll and cut off small pieces. Roll these pieces in the hollow of both hands and form a crescent shape.
5. Bake for approximately 12-15 minutes till light brown (they will be very soft when they come out of the oven so leave on
tray to firm up a little before placing onto a cake cooler.
6. While still warm, gently drench in icing sugar which has been mixed with vanilla sugar - they are very fragile so handle
with care.
Enjoy!!!!