Almond Crescent Biscuits
This Almond Crescent Biscuits recipe makes buttery, tender little crescents with ground almonds and a light coating of icing sugar. They look festive without needing piping bags, cutters or a long decorating session. The dough is mixed by hand, then chilled so the biscuits hold their curved shape in the oven.
For a hot South African Christmas, bake them in the cooler morning hours and keep them ready for visitors. They need no last-minute cooking or fridge space once baked, and are lovely alongside iced coffee or a pot of tea. Keep the crescents fairly small and bend them gently rather than pinching the ends too thin: even thickness helps them bake evenly and makes them less likely to break.
Ingredients
For the biscuits
For the coating
Instructions
- 1Beat the butter and 75 g icing sugar together with a wooden spoon until smooth and creamy. Mix in the vanilla essence; there is no need to beat the mixture until very fluffy.
- 2Stir together the cake flour, ground almonds and salt. Add to the butter mixture and mix until clumps form, then gently press together into a dough. It may look crumbly at first; avoid kneading or adding extra flour.
- 3Flatten the dough into a thick disc, cover and refrigerate for 30 minutes. Meanwhile, heat the oven to 170°C, or 150°C fan, and line two baking trays with baking paper.
- 4Divide the dough into 30 roughly equal pieces. Roll each piece into a short log about 6 cm long, taper the ends slightly and curve gently into a crescent. Place on the trays with about 3 cm between them.
- 5If the shaped biscuits feel soft or look shiny in the summer heat, refrigerate the trays for another 10–15 minutes before baking.
- 6Bake for 15–18 minutes, until the biscuits are set and their tips and undersides are lightly golden. The tops should remain pale. If baking both trays together, swap their positions halfway through.
- 7Leave on the trays for 8–10 minutes to firm up. While still slightly warm, sift about half the coating sugar over them, then carefully transfer to a wire rack with a palette knife.
- 8Once completely cool, dust with the remaining icing sugar and serve or pack into an airtight container.
Nutrition (per serving)
- Calories
- 95 kcal
- Carbohydrates
- 9.6 g
- Protein
- 1.4 g
- Fat
- 5.8 g
- Saturated fat
- 2.7 g
- Sugar
- 4 g
- Fibre
- 0.6 g
- Sodium
- 14 mg
- Cholesterol
- 11 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Bake in the morning before the kitchen warms up. Cool, pliable butter gives better results than butter that has become greasy in the heat.
- Make the biscuits up to 5 days ahead and keep them in an airtight container in a cool, dry cupboard. Separate layers with baking paper.
- For gifting, pack only once completely cool so trapped steam does not dissolve the icing sugar. Handle gently: these are tender biscuits.
- The preparation time includes the initial 30-minute chill. Allow extra time for cooling, and another short chill if the shaped dough softens.
Frequently asked questions
Can I use almond flour instead of ground almonds?
Yes, use the same weight of finely milled almond flour. Avoid coarsely chopped almonds, which will not bind into this delicate dough in the same way.
Why is my dough cracking when I shape it?
It may be too cold. Let it stand for 5–10 minutes, then gently squeeze each portion together before rolling. Keep the ends slightly rounded rather than making sharp, fragile points.
Can I freeze the dough?
Yes. Wrap the dough tightly and freeze for up to 2 months. Thaw overnight in the fridge, then let it soften just enough to shape. Bake and dust with icing sugar as directed.
