Units
Scale
Ingredients
- 115 g salted vegan butter
- 120 g plain flour
- 50 g finely ground almonds
- 1 tsp vanilla extract
- 35 g icing sugar
for dusting
- 50–60 g icing sugar
- pinch of ground cinnamon (optional)
- pinch of ground nutmeg (optional)
Instructions
- In a bowl, mix your plain flour, finely ground almonds, icing sugar, vanilla extract and salted vegan butter using a handheld mixer.
- Bring your dough together using your hands.
- Dust your work surface with a little flour, and roll your dough into a 12-inch long log. It should roughly be around 1-inch thick too.
- Divide your dough into 1-inch long pieces, then roll out each cookie dough piece into 3-inch long cylinders.
- Using your hands, mould your cookie dough into a crescent by simply bending them slightly, and pinching the edges.
- Place all your crescent-shaped cookies onto a pre-lined baking tray and pop into the fridge for around 20 minutes or until they've hardened slightly.
- Pre-heat your oven to 180C/160C fan.
- Bake your cookies for around 20 minutes or until they're slightly golden around the edges, they should still be pale on top.
- Allow them to cool for 3-4 minutes, then dip into a bowl filled with icing sugar.
- Place your cookies onto a cooling rack, and allow them to cool completely.
- Finally, give your cookies a generous dusting with the remaining icing sugar.
Nutrition
- Calories: 190