These biscuits are good to nibble at any time of the day but also ideal to use as “saucer” biscuits with good coffee or tea.
1 cup (250 ml) ground almonds
½ cup (125 ml) sugar
1 cup (250 ml) cake flour or gluten free flour
¼ tsp (1 ml) salt
1 tsp (5 ml) ground cinnamon
½ cup (125 ml/125 g) butter (room temperature)
1 tsp (2.5 ml) almond or vanilla extract
1 large egg, lightly beaten
a little extra flour
± ½ cup (125 ml) sesame seeds
- Preheat the oven to 180 ºC and line two baking trays with Wizbake baking sheets.
- Combine the almonds, sugar, flour, salt and cinnamon in a mixing bowl and add the butter, almond or vanilla extract and egg.
- Mix and knead, adding a little extra flour as necessary to make the dough firm enough to handle. Pinch of small portions (about 24 walnut size) of dough and roll into balls.
- Place sesame seeds onto a shallow plate, coat the balls with seeds and roll between the palms of the hands into cylindrical shapes about 5 cm long. Add more seeds if necessary.
- Place the biscuits side by side onto the baking tray, twist into crescents and bake about 20 minutes or until firm and golden brown.
- Cool a few minutes before placing onto a cooling rack to cool.
Makes about 24 biscuits, depending on size.
Recipe by Carolié de Koster.