Almond Crescent Biscuits

Ingredients:

250g plain flour
70g caster sugar
100g ground almonds
210g butter, unsalted, cut into cubes
1 teas vanilla essence
2 tab water

200g dark chocolate, melted
30 copha

Method:

Preheat oven to 180oC (170oC).
Mix all the dry ingredients in a food processor with the cubed butter and process until it resembles fine breadcrumbs. While motor is running add vanilla essence and water, a tablespoon at a time. A ball will form.  Remove from food processor and knead lightly.

Shape into 24g balls and and roll flat into a small sausage shape. Turn each end to form a crescent.

Bake for 20 mins at 180oC (170 fan forced).

Cool before coating with chocolate.

Chocolate coating:

Melt chocolate with copha in a bowl on top of a saucepan with boiling water underneath. Once melted dipped each end into chocolate and allow to set.