Almond / hazelnut / walnuts crescents
225 gm Butter
75 gm Sugar
275 gm Flour
125 gm ground nuts
Form into a roll,
Wrap in wax paper, refrigerate for 15 mins. Slice and shape into crescents.
Bake in a moderately slow oven for 12 mins and while still hot roll in caster sugar (they are quite delicate and crumbly at this stage.)
Almond fingers
6 oz ground almonds
6 oz icing sugar
½ tsp cinnamon
1 egg white
Icing
One tablespoon plain flour
4 oz icing sugar
1 egg white
Combine icing sugar, cinnamon, ground almonds. Beat egg white slightly, add dry ingredients, making stiff paste. Knead until smooth. Roll out on floured board to about ¼ “ thick.
Sift icing sugar and flour into basin. Add enough egg white to give icing consistency. Spread over the dough. Cut into fingers
Bake in moderate oven 10 – 15 mins.