These are traditionally made at Christmas but I make them a number of times throughout the year.

When making for family with nut allergies I leave out the almonds . With a lot of these recipes I use kitchen scales which can be purchased from supermarkets, kmart ect for under $20.

PREP TIME 20 min
COOK TIME 20 mins
Makes 25 biscuits

Photo is mine

INGREDIENTS​

• 250 g unsalted butter at room temperature
• 100 g icing sugar
• 1 egg
• 400 g self-raising flour ( I use lighthouse flour)
• 1 tsp baking powder
• 1 teaspoon vanilla essence
• 100 g toasted almonds processed fine yet still a little chunky
• A pinch of salt
• Icing sugar to dust generously
• 30mls of brandy or ouzo (optional)

INSTRUCTIONS​

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• Begin by toasting the almonds in a pan and set them aside. Combine butter and sugar and mix on high until it’s very creamy and white. Add the egg , vanilla and alcohol if using and continue mixing on high until almost white and the mixture resembles butter cream.
• Using a folding attachment, set the speed to low and slowly spoon in 350g of the flour and pinch of salt mixing on low until combined. Then stir or fold in the almonds. If the mixture is still to sticky and wet add the rest of the flour.
• Preheat your oven to 190°C / 170C fan forced. Roll into balls then form a crescent shape and place on a lined flat tray. Bake for approximately 15-20 mins.
• Allow them to cool 5 minutes then place on a cooling rack.
• When they are completely cooled,using a strainer / sifter sprinkle generously with icing sugar.
• Place in an airtight container