About this recipe:Some people call these half-moons. I enjoy making them every year for Christmas gifts but they're delicious anytime. This makes 6 dozen but you can freeze them before you sprinkle the vanilla sugar on them. You can dip them in chocolate too!
Makes: 60 -80 biscuits
175g butter, softened
100g caster sugar
2 egg yolks
1/2 fresh vanilla bean pod
200g plain flour
85g ground almonds
240g icing sugar
1 fresh vanilla bean pod
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Method Prep:2min › Cook:10min › Ready in:12min
In a medium bowl, cream together the butter and caster sugar until smooth. Beat in the egg yolks one at a time. Split half a vanilla bean and scrape the seeds out; stir the seeds into the butter mixture. Mix in the flour and ground almonds. Divide the dough into two pieces, wrap and refrigerate until firm.
Preheat oven to 180 degrees C / Gas 4. Line baking trays with non-stick baking paper.
Break off tablespoonful sized pieces of dough and roll them into little ropes about 5 cms long. Bend the ropes into a half circle and place them 5 cms apart on the baking trays.
Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Scrape the seeds from the remaining vanilla bean and stir them into the icing sugar. Carefully roll warm cookies in the vanilla sugar.