This is how the cookie crumbles.
Prep & cook time 50 minutes Makes about 40
Ingredients
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
Method
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.
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