These crescent-moon shaped almond cookies can be found all over the mediterranean, they’re the perfect thing at the end of a long meal, or next to a cup of dark coffee in the afternoon.

30 min
40 min


  1. 250g unsalted butter, softened
  2. 1/2 cup (110g) caster sugar
  3. 1 large egg yolk
  4. 1 tsp Queen Organic Vanilla Bean Paste
  5. 2 tsp Queen Natural Brandy Essence
  6. 2 1/2 cups (375g) plain flour
  7. 1/2 cup (60g) blanched almonds, toasted, finely chopped
  8. 1/2 cup (80g) icing sugar


  1. Step 1

    Preheat oven to 150 (fan forced). Lightly grease and line trays with baking paper.

  2. Step 2

    Beat butter and sugar in small bowl, using an electric mixer until light and fluffy. Beat in yolk until combined. Mix in essences; fold in flour and almonds until combined.

  3. Step 3

    Roll heaped tablespoons of mixture into sausage shapes; form into a crescent. Arrange on prepared trays.

  4. Step 4

    Bake for 35-40 minutes. Cool on trays for 10 minutes before transferring to a wire rack to cool completely.

  5. Step 5

    Dust liberally with icing sugar.

Comments & Reviews