Yet another delightful recipe from the Monday Morning Cooking Club cookbook. These biscuits are perfect accompaniment to coffee and have a beautiful crumbly texture that just melts in your mouth.
- 125g whole raw almonds (skin on)
- 250g unsalted butter, at room temperature
- 350g plain flour
- 1 tbs caster sugar
- 1 cup icing sugar, for dusting
Preheat the oven to 160C and line 2 large baking trays with baking paper.
Grind the almonds in a food processor. Add the butter, flour and caster sugar and pulse gently until the mixture comes together.
Roll the dough into small thumb sized rolls bend into crescent shapes. Place on trays and bake for 30 – 40 minutes or until pale and golden.
When the biscuits have cooled, roll them in the icing sugar to generously coat.
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