Vanilla Crescent Biscuits

Vanilla Crescent Biscuits


1 person made this

Serve these traditional Greek almond shortbreads at Christmas or Easter. They're simple to make, look beautiful and make a lovely gift.

Lynn Lewis and Joachim Wahnschaffe

Serves: 30 

  • 200g butter, diced, at room temperature
  • 1 cup icing sugar, sifted
  • 1 egg yolk
  • 1 teaspoon vanilla essence
  • 2 cups plain flour
  • 1 cup ground almonds
  • additional 1/2 cup icing sugar, to dust

Preparation:30min  ›  Cook:12min  ›  Ready in:42min 

  1. Preheat oven to 160 degrees C. Using electric beaters, beat butter and icing sugar until light and creamy. Beat in egg yolk and vanilla extract.
  2. Add flour and ground almonds. Using a non-serrated knife in a cutting motion, mix until moist clumps form. Gather dough together.
  3. Take level tablespoons of dough and roll into logs about 7cm long. Place onto two lined baking trays, and form into crescent shapes.
  4. Bake at 160 degrees C for 12 minutes, until lightly golden underneath (they will still be pale on top), swapping trays between top and bottom shelves halfway through cooking.
  5. Add half the additional icing sugar to a sieve and shake gently over crescents while still hot on trays. Stand for 5 minutes, then remove to wire racks to cool completely.
  6. Dust with remaining icing sugar when cooled. Store in an airtight container.

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