Crescent moon cookies
- Put the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 8. Use the spatula to scrape the icing sugar down the inside of the blender jug and repeat the process if necessary. Then decant the icing sugar and put to one side.
- Put the flour, ground almonds, 1 pinch of salt, chilled butter in pieces, 120 g icing sugar and the egg yolk in the blender jug. Score the vanilla pod lengthways with a sharp knife and scrape out the pulp with the back of the knife. Add to the remaining ingredients in the blender jug and, with the measuring beaker in place, knead into a smooth dough with the knead button/2 minutes.
- Decant the dough, roll into a ball and wrap in cling film. Allow to rest for at least 30 minutes in the refrigerator.
- Line 3 baking sheets with greaseproof paper. Pre-heat the oven to 180 °C.
- Take walnut-sized pieces from the dough, shape them into little crescents and place on the baking sheets so that they do not touch each other. Bake each sheet one after the other for 8 minutes.
- Pour the remaining icing sugar into a bowl and carefully coat the still-warm cookies in the icing sugar. Place on a cake rack to cool completely.
These biscuits will keep for 6 weeks in a tin.
Replace 50 g of almonds with pistachio nuts and decorate the baked cookies with 100 g white couverture.
Bon appétit with Monsieur Cuisine