ALMOND CRESCENTS

Bahan-bahan

• 1 2/3 Cups Plain Flour

• 1/3 Cup (50g) Almond Meal

• 1/3 Cup (50g) Blanched Almonds

• Pinch of Salt

• 1 Teaspoon Vanilla Essence • 1/3 Cup Granulated Sugar (Normal Sugar, can substitute with Caster Sugar)

• 1 Cup (250g) Butter, softened

• 1 Cup Icing Sugar, for dusting

Petunjuk

1. Preheat oven to 180°C Fan Forced. Cover 2 large baking trays with Baking Paper and set aside.

2. Use a food processer (alternatives: back of blade of kitchen knife, grinding bowl etc.) to ground the blanched almonds until they are in pieces the size of a grain of sand. Or rough choppal

3. Sieve and combine flour, almond meal, the ground blanched almonds and salt in a mixing bowl. In another bowl, combine/cream the sugar, vanilla essence and butter using an electric mixer at medium speed for approx 4 minutes or until light and fluffy i.e. creamy texture and lighter in colour (alternatives to electric mixer/by hand: mix with a fork/whisk which will take a lot longer but does the same job). TIP: Make sure the butter is at room temperature, so take it out of the fridge for at least an hour beforehand. This will make the creaming of the sugar and butter a lot faster and easier especially if doing it by hand. Gradually add the flour mixture to the butter mixture using a fork or spoon. Mix until combined.

4. Wrap the dough in glad wrap and chill in the fridge for 10 minutes. This will make it easier to work

5. Shape dough into Scm long logs Bend longs to form crescent shapes, - •* 30g with the dough.

6. Arrange crescents 4cm apart on prepared baking trays. Bake at 180°C fan forced for 15-20 minutes or until edges are slightly golden brown.

7. Remove baking sheets and cool almond crescents on wire rack. Dust/sprinkle aimond crescents with icing sugar using a sieve.