Total Time
1hr
Prep 20 mins
Cook 40 mins

This recipe was originally from "Super Food Ideas" magazine in 2005. The recipe is easy to make and the biscuits are great with a coffee. They look quite decadent ..so are great to serve to company. It should make 25-30 crescents. You can substitute almond meal for the hazelnut meal and almond essence for the vanilla essence as a variation To make this recipe for a gluten free diet- ensure the cornflour and icing sugar used are labelled as gluten free

Ingredients Nutrition

Directions

  1. Preheat oven to 160 degrees Celsius.
  2. Grease and line 2 baking trays with paper.
  3. Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
  4. Rub butter into the hazelnut meal mixture, using your fingertips.
  5. Stir in egg yolk and essence.
  6. Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
  7. Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
  8. Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
  9. Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
  10. Stand on trays for 5 minutes before transferring to wire racks to cool.
  11. Dust with gluten-free icing sugar to serve.
  12. Enjoy!