Sweet Half-moon Biscuits
ready in 1 hr 57 min.
In a bowl, mix the flour with the almonds, vanilla seeds and sugar and add the butter. Rub together to get a breadcrumb texture then quickly knead to a smooth dough. Shape into a ball, wrap in cling film and chill in the refrigerator for 1 hour.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line two baking trays with grease-proof paper.
Divide the dough into four pieces and, on a floured surface, shape into sausages roughly 2-3 cm in diameter. Cut into approx. 1 cm slices and roll into finger-thick sausages, tapering at the ends. Shape into small crescents and place on the baking trays. Bake for approx. 12 minutes until golden brown. Remove the biscuits from the tray using the baking paper.
Mix some poppy seeds and orange sugar together and roll the crescents in this mixture while still warm, then cool on a wire rack.