for 50 pieces

Dough

250 g	white flour
1 pinch	salt
175 g	butter, cut into small pieces, cold
80 g	shelled ground almonds
½ tsp	bourbon vanilla powder
60 g	finest sugar
1 tbsp	water, chilled

To bake (per tray)

50 g	icing sugar
½ tsp	bourbon vanilla powder

How it's done

Dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix in the almonds, vanilla and sugar, add the water, mix quickly to create a dough (do not knead), cover and chill for approx. 2 hrs.

To shape

On a lightly floured surface, shape the dough into rolls the width of your finger, cut into pieces approx. 2 cm long. Roll up the pieces of dough, shape into crescents, transfer to two baking trays lined with baking paper.

To bake (per tray)

Approx. 15 mins. in the centre of an oven preheated to 180°C. Mix the icing sugar and vanilla in a shallow dish. Allow the crescents to cool slightly on the tray, turn carefully in the vanilla icing sugar, leave to cool on a rack.

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