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- 230g butter
- 150g white sugar
- 8.80 gm pure vanilla extract
- 570g plain flour
- 230g almond meal
- 37.50 gm icing sugar, for dusting
- In a large mixing bowl, combine the butter and sugar, then use an electric hand beater to whip until light and fluffy for approximately 5 minutes. Stir in the vanilla extract until well combined.
- Combine the flour and almonds, ensuring they are fully incorporated.
- Prepare a baking sheet by lining it with parchment paper and preheat the oven to 180C.
- The dough will be slightly crumbly. Take generous spoonfuls of the dough and form into small balls, approximately 2 cm in diameter. Mold each ball into a crescent shape. Arrange them on a baking sheet with some space in between. Bake for 15-20 minutes until they turn a light golden brown. Once out of the oven, sprinkle icing sugar on top. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool.
- Continue the process with the remaining dough.
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