- Step 1
Place the almonds in the bowl of a food processor and process until finely ground. (For best results, Albina uses a nut grinder.)
- Step 2
Sift the flour into a medium bowl. Add the butter and sugar, and use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs.
- Step 3
Mix in the almonds, egg yolks and vanilla essence, and use your hands to bring the dough together. Turn onto a lightly floured surface and knead until smooth. Divide the dough into 4 even portions and wrap in plastic wrap. Place in the fridge for 15 minutes to rest.
- Step 4
Preheat oven to 160°C. Rub 2 baking trays with butter to grease.
- Step 5
Roll 1 portion of the dough into a log about 2cm-thick. Cut crossways into 2cm-thick pieces. Use your hands to roll each piece to about 5cm long then bend slightly to make a crescent shape. Transfer to the greased tray. Continue with the remaining dough portions.
- Step 6
Bake in preheated oven, swapping trays halfway through cooking, for 20 minutes or until lightly browned and crisp. Set aside to cool slightly.
- Step 7
Meanwhile, combine the icing sugar and caster sugar in a shallow bowl or plate.
- Step 8
Roll the warm biscuits in the sugar mixture and transfer to a wire rack to cool completely. Dust with the vanillin sugar, if using, before serving.
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