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Preparation Time: 40 minutes
Cooking time: 15 minutes per batch + cooling
Serves: 5 dozen (makes - approximately)
Each biscuit provides 128 cals, 11g fat (of which 4g saturates), 5g sugar and 0.5g salt.
Ingredients
- 1 cup blanched almonds
- 2 cups butter, softened
- 2½ cups confectioners' sugar, divided
- 1 large egg yolk, room temperature
- 3 tbsp whiskey or orange juice
- 2 tsp vanilla extract
- 5 cups all-purpose flour
- 1 tsp baking powder
- Additional confectioners' sugar
Method
1. Place almonds in an ungreased 9in square baking pan. Bake at 180°C/Fan 160°C/Gas Mark 4 until lightly browned, 5 - 10 minutes, stirring several times. When cool, process in a food processor until finely chopped; set aside.
2. In a large bowl, cream butter and ¾ cup confectioners' sugar until light and fluffy. Add the egg yolk, whiskey or juice and vanilla; mix well. Combine the flour, baking powder and reserved almonds; gradually beat into creamed mixture.
3. Shape tablespoonfuls of dough into 3in logs. Place 1in apart on ungreased baking sheets; shape into crescents. Bake at 180°C/Fan 160°C/Gas Mark 4 until set and bottoms are lightly browned, 14 - 18 minutes.
4. Carefully roll warm biscuits in remaining confectioners' sugar. Cool on wire racks. Sprinkle with additional confectioners' sugar.
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