Mandarin Cardamom Spiced Almond Crescents (with candied rind)

Mandarin Cardamom Spiced Almond Crescents (with candied rind)

This is how the cookie crumbles.

Prep & cook time 50 minutes Makes about 40

250g butter, room temperature
½ cup (110g) caster sugar
2 teaspoons finely grated mandarin rind
1 egg, room temperature
1 tablespoon brandy
¾ cup (120g) blanched almonds, toasted, finely chopped
2½ cups (375g) plain flour
1 teaspoon baking powder
2 teaspoons ground cardamom
Icing sugar to dust

1. Beat butter, sugar and rind in bowl of small electric mixer until light and fluffy. Beat in egg and brandy. Transfer mixture to large bowl. Stir in nuts, sifted flours, baking powder and spice in two batches until well combined. Gather together and wrap in plastic wrap. Refrigerate 1 hour.
2. Preheat the oven to 160°C (315°F/Gas 2–3). Line two large oven trays with baking paper.
3. Shape 1 tablespoons of the mixture into crescents, using lightly floured hands. Place on the prepared baking trays. Bake for 12–15 minutes, or until pale golden. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
4. While still warm, dust with the sifted icing sugar. Just before serving, dredge heavily again with the icing sugar. When completely cool, store in an airtight container.

You might like these…

Chamomile and Strawberry Jam Shortbread

Lemon and Earl Grey Tart

Rose and Raspberry Ripple Meringues

Matcha and Mandarin Bundt Cake 


Leave a Reply

Your email address will not be published. Required fields are marked *


    To receive our master guide to shooting video on your smart phone subscribe to food to film today.

    Sign Up Food To Film

  • Contact Us

    • We would love to hear from you. Please say hello and we will get back to you as soon as we can.
    • Email:
    • PHONE: 0411 852 441
  • X


    on what’s happening at food to film

    Blog posts, news and events straight from Anne Marie to you.