Name: Almond Kifli
Prep time: 20 min
Cook time: 40 min
Ingredients: 125g whole raw almonds (skin on), freshly ground (in a food processor); 250g unsalted butter, at room temperature; 350g (2+1/3 cups) plain (all purpose) flour; 1 tbsp vanilla (caster) sugar (see note); About 160g (1 cup) icing (confectioners) sugar; 1/2 tsp Heilala ground vanilla powder

125g whole raw almonds (skin on), freshly ground (in a food processor)
250g unsalted butter, at room temperature
350g (2+1/3 cups) plain (all purpose) flour
1 tbsp vanilla (caster) sugar (see note)
About 160g (1 cup) icing (confectioners) sugar
1/2 tsp Heilala ground vanilla powder

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Preheat the oven to 160°C. Line two large baking trays
Mix together the ground almonds, butter, flour and vanilla caster sugar by hand until a dough is formed, taking care not to overwork the dough. This can also be done in a food processor
Roll the dough into small thumb-sized rolls and bend slightly into crescent shapes. Place on the prepared trays and bake for 30-40 minutes until pale golden
Make the vanilla icing sugar by sifting together the icing sugar and ground vanilla powder
When cool, roll in the vanilla icing sugar. Store in an airtight container with any excess vanilla icing sugar tipped on top of the biscuits

Tips & Hints:

Note: To make vanilla (caster) sugar, store a split vanilla bean (it can be one from which the seeds have been removed for another dish) in 1kg caster sugar in a container. Shake vigorously and allow the vanilla flavour to permeate for at least 1 week before using. Seal the container until ready to use. Lasts for months

Preheat the oven to 160°C. Line two large baking trays
Mix together the ground almonds, butter, flour and vanilla caster sugar by hand until a dough is formed, taking care not to overwork the dough. This can also be done in a food processor
Roll the dough into small thumb-sized rolls and bend slightly into crescent shapes. Place on the prepared trays and bake for 30-40 minutes until pale golden
Make the vanilla icing sugar by sifting together the icing sugar and ground vanilla powder
When cool, roll in the vanilla icing sugar. Store in an airtight container with any excess vanilla icing sugar tipped on top of the biscuits

Tips & Hints:

Note: To make vanilla (caster) sugar, store a split vanilla bean (it can be one from which the seeds have been removed for another dish) in 1kg caster sugar in a container. Shake vigorously and allow the vanilla flavour to permeate for at least 1 week before using. Seal the container until ready to use. Lasts for months

Preheat the oven to 160°C. Line two large baking trays
Mix together the ground almonds, butter, flour and vanilla caster sugar by hand until a dough is formed, taking care not to overwork the dough. This can also be done in a food processor
Roll the dough into small thumb-sized rolls and bend slightly into crescent shapes. Place on the prepared trays and bake for 30-40 minutes until pale golden
Make the vanilla icing sugar by sifting together the icing sugar and ground vanilla powder
When cool, roll in the vanilla icing sugar. Store in an airtight container with any excess vanilla icing sugar tipped on top of the biscuits

Tips & Hints:

Note: To make vanilla (caster) sugar, store a split vanilla bean (it can be one from which the seeds have been removed for another dish) in 1kg caster sugar in a container. Shake vigorously and allow the vanilla flavour to permeate for at least 1 week before using. Seal the container until ready to use. Lasts for months

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