Hazelnut Crescents

Submitted 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"

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 25-30

ingredients

• 1⁄3 cup rice flour
• 1⁄4 cup cornflour
• 1⁄4 cup caster sugar (aka superfine sugar)
• 1 1⁄4 cups hazelnut meal
• 100 g butter, chopped and chilled
• 1 egg yolk, lightly beaten
• 1 teaspoon vanilla essence
• 1⁄2 cup icing sugar, as duting to serve

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!