Plain Flour 125g
Salt ½ Teaspoon
Unsalted butter 125g (softened)
Icing sugar 85g (sifted)
Vanilla essence ½ Teaspoon
Almond essence ½ Teaspoon
Toasted Almonds 50g (chopped)
Preheat the oven to 160C/325F/Gas mark3. Sift the flour and salt together. Set aside. Using an electric mixer, cream the butter and icing sugar until the mixture become smooth. Than mix vanilla & almond essence, and toasted almonds in it. Then add the flour mixture and mix until the dough forms.
Taking two teaspoons of dough at a time make forms into 6cm/ 2 ½ inch long cylinders. Taper the ends and curve into crescent shapes. Place the crescents 2.5 cm/ 1 inch apart on an ungreased baking sheet. Bake for about 25 minutes or until the ends and bottoms of the cookies are golden.
Transfer to a wire rack and leave to cool for about 15 minutes. Sift the remaining icing sugar into a bowl. Roll the cookies in the sugar until they are evenly coated.
Enjoy the delicious and delightful sugar coated Almond crescent.
Sugar coated cookies looks more striking and yummy, especially if they have some crunchy pieces like almonds in them.