Vanilla Crescents
A delightful fusion of buttery pastry delicately scented with lemon zest, these vanilla almond crescent cookies will instantly transport you to a cozy afternoon tea setting. The melt-in-your-mouth texture combined with the aromatic vanilla icing sugar coating makes these treats irresistibly tender and perfect for any occasion.
— Constant Cookbook
Ingredients
- 150g plain flour
- 110g margarine
- 50g ground almonds
- 20g icing sugar
- 1 egg yolk
- Vanilla essence
- Grated peel from 1 unwaxed lemon
- Vanilla icing sugar to cover
Instructions
- Sift the flour and icing sugar together. Add the grated lemon peel and mix.
- Then mix the butter into the dry ingredients.
- Add the egg yolks and mix in completely but as lightly as possible.
- Leave to rest for at least 15 minutes.
- Roll out to around 1.5 to 2cm diameter lengths, then cut into approx 15cm lengths.
- Place onto a baking sheet covered in baking parchment, rounding down the ends and forming into crescent shapes.
- Bake in a pre-heated oven 150C / fan 130C / gas 2 for around 10 minutes.
- Leave to cool slightly until warm, and then place into tins and cover with vanilla icing sugar.
Yield
Makes 20 biscuits
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