250g butter, softened
2/3 cup icing sugar
1 1/4 cups almond meal
2 1/3 cups plain flour
1/2 teaspoon vanilla extract
Pre-heat a conventional oven to 175˚C for fifteen minutes.
Beat butter and sugar together for 2-3 minutes, until light and creamy. Add remaining ingredients and stir until the mixture is just combined. Turn dough out onto a clean bench and roll into a dough ball. Divide mixture in two halves and wrap in cling wrap to rest.
Roll half the dough into a long log, cut into 10cm pieces and turn the edges inwards to make crescent moon shape, repeat with remaining dough.
Place biscuits onto a baking tray lined with baking paper, 3cm apart.
Bake for 15 minutes or until lightly golden and the base of the biscuits is golden brown.
Set aside on trays for 5 minutes, transfer to wire rack to cool completely.
Dust generously with icing sugar. Serve.
Christmas special For white chocolate and passion fruit crescents - Add 1 cup white choc chips & 1 tablespoon passion fruit pulp to the mixture before rolling out.
