Recipe Ingredient
- 400g blanched whole almonds
- 1 tsp vanilla essence
- 150g castor sugar
- 2 eggs
- 2 tbsp plain flour
- 1 tbsp jam, preferably apricot or mixed fruits
Instructions
- Line baking trays with parchment paper and preheat oven to 180°C.
- Place half of the almonds into a food processor. Process until the almonds turn to a medium crumb. Remove and put into a mixing bowl. Add essence, jam, flour and sugar to mix. Separate one egg and add the egg white to the crumb mixture. Mix well.
- Whisk remaining egg and pour into a small bowl. Process the remaining almonds until roughly chopped and put into a shallow plate.
- Roll the crumb mixture, about 2 tablespoons at a time, into a thick short cocktail sausage shape. Dip the sausage in egg then coat with chopped almonds. Shape into crescents and place on the parchment paper.
- Chill for 15 minutes or until quite firm. Bake for 15-18 minutes or until golden brown.