Almond & wattleseed crescents

Almond & wattleseed crescents

kiflice od badema recept

Everyone likes shortbread, don’t they?

Here we have a classic Croatian shortbread cookie that’s laced with ground almonds, yet I’ve put my own twist by adding finely ground wattleseed. The slight coffee flavour these native Australian seeds add is ideal for such a cookie. And I love the granular texture they have, as well.

You could use walnuts or even macadamia nuts, rather than almonds, and thanks to the quantity of butter, they crumble to a glorious powder in the mouth. Perfect with a strong coffee or tea, and actually even better a couple of days after they’ve been made. Not that such treats sit around uneaten for too long!

kiflice od badema recept

kiflice od badema recept

kiflice od badema recept

kiflice od badema recept

 

Print Recipe
Kiflice od badema i wattleseed - Almond & wattleseed crescents
I put an Australian twist on these classic Croatian cookies.
Course Dessert
Cuisine Croatian
Servings
cookies
Ingredients
Course Dessert
Cuisine Croatian
Servings
cookies
Ingredients
Instructions
  1. Preheat the oven to 180°C.
  2. Place the flour, almond meal, wattleseeds, caster sugar and 2 teaspoons of the vanilla sugar into the bowl of a food processor. Pulse to combine. Cube the butter and add to the flour mixture. Pulse until the butter has granulated the mixture. Alternatively, rub the butter into the flour mixture with your fingers. Tumble the mixture onto a work surface, bring together and knead for 30 seconds, until soft.
  3. Using a ½ teaspoon measure, divide the dough into little balls. You'll get around 70 of them. Roll each ball into a thin 4 cm strip, then gently bend into a crescent shape. Place at least 1 cm apart on a lined baking tray. Cook for 10-15 minutes, or until very lightly golden.
  4. When cooked, allow to rest on the baking tray while you mix the remaining 2 teaspoons of vanilla sugar with 1 cup icing sugar in a large bowl. Gently toss several warm crescents in the mixture to coat, then place in a container to cool completely. Keep sealed when ready to serve.
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