Recipe by Jubes

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!

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