celebrating 130 years 1884-2014

Almond Crescents

By Chelsea Sugar
Almond Crescents
40 servings
  • 2 reviews

  • Difficulty
  • Prep time 50 mins
  • Cooking time 15 mins
  • Serves

    2 cups (320g) raw almonds
    250g butter, softened to room temperature
    1/2 cup Chelsea Caster Sugar
    2 tsp finely grated lemon rind
    1 egg yolk, lightly beaten
    2 cups plain flour, sifted
    1/2 tsp freshly grated nutmeg
    1 cup Chelsea Icing Sugar


    Preheat oven to 180ºC conventional or 160ºC fan forced. Place almonds in food processor and process until coarsely ground. Place aside in a bowl.
    Cream butter, Caster Sugar and lemon rind in an electric mixer, until light and fluffy. Add egg yolk, flour, nutmeg and ground almonds and mix for a further minute or until mixture forms a dough. (You may need to take mixture out and knead lightly on a floured board to form an even dough). Wrap dough in plastic wrap and store in refrigerator for 20 minutes.
    Roll tablespoons of mixture into crescents. Place onto baking paper-lined trays and bake for 15 - 20 minutes or until golden brown. Remove biscuits from oven and dust with Icing Sugar.
    Dusting biscuits with Icing Sugar while still warm forms a wonderful sugary coating. The Icing Sugar partly dissolves and coats the biscuits. Store in an airtight container

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Average Rating
(2 reviews)

Absolutely delicious

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i added half a teaspoon of baking powder and few tablespoons of milk to the mix.. turned out great .. thank you for the recipe

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