" This kifli (loosely meaning ‘biscuit’) recipe came from Kati, who was given the recipe by her mother’s mother in (the former) Yugoslavia. She has now passed them on to me and my children. The almond kifli are a delightfully buttery, nutty and crumbly biscuit.” Sharon Vidor
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
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
