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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 30 |
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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:
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!
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